Smokey Chipotle Chicken Tacos

This is a wonderful mid week meal, quick and easy to make and can suit all tastes, add more or less of ‘The Devon Chill Farm Smokey Chipotle Sauce’ depending on tastes.



4 Chicken legs
4tbsp Smokey Chipotle Sauce (South Devon Chili Farm)
½ tsp Cumin ground
½ tsp Coriander ground
2 Cloves of Garlic crushed
1 Lime juice
2tbsp Rape seed oil
¼ cup Water or chicken stock


2 Avocado
1 Spring onion
1 Tomato
1 Lime juice
½ bunch Coriander fresh


8 Soft tacos
400g tin Kidney beans
½ cup frozen peas
1 lime cut into quarters
fresh coriander and mint leaves
Fresh sprouts or shredded lettuce


  1. Preheat the oven to 170°C
  2. Make a paste with the Chipotle, spices, garlic lime juice and oil then rub all over the chicken legs (this can be done a few hours in advance) place the spiced legs in a Pyrex oven dish with the liquid and bake until the meat falls off the bone. Top up the water if the legs become dry.
  3. Mash the avocado in a mixing bowl, Quarter the tomato and remove the seeds then dice the flesh and add to the bowl. Chop the coriander and the spring onion and add along with the lime juice, season and mix well.
  4. When the chicken is cooked let it cool enough so that it can be handled then remove all the meat from the bone and tear into smallish pieces
  5. To serve warm the taco shells in a pan the place a dollop of Guacamole in the centre then cover with shredded chicken sprinkle with a few peas beans and herb leaves then fold in half, use the shredded lettuce to hold the folded on the plate and place the lime wedge on the side.