Easy to make

4 '- 5'

6 servings



Warm the tacos in a preheated oven for 4-5 minutes.

Sprinkle paprika on the boiled chicken, chop and put it in a bowl.

Add corn, the Mexican sauce and cream.

Peel off avocados and cut into small pieces. Roast with lime, add coriander, cherry-tomatoes and mix. Sprinkle with salt and pepper and add cream.

Place the mixture on tacos, after a lettuce leaf, avocado cream, and chicken cream.

Finally, sprinkle with a little more paprika and chopped coriander.

Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 10/2/2018.

Watch the demo video here.


  • 6 tacos
  • 500 g chicken fillet, boiled
  • 200 g corn
  • 2 avocados
  • 1 lime
  • 15 cherry tomatoes
  • ½ cup fresh cilantro, finely chopped
  • 120 g Condito Mexican sauce
  • 200 ml Arla cream with 36% fat
  • ½ tsp. sweet paprika
  • 6 lettuce leaves, washed and patted
  • Salt & pepper