Spice-crunch chicken with guacamole salad & tortillas

Spice-crunch chicken with guacamole salad & tortillas

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 8 mins Cook: 12 mins


Serves 4
Make a Mexican meal in minutes with this lightly spiced recipe, perfect for a relaxed family meal

Nutrition and extra info


  • kcal555
  • fat28g
  • saturates3g
  • carbs36g
  • sugars4g
  • fibre6g
  • protein42g
  • salt1.44g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 skinless chicken breasts
  • 200g bag tortilla chip
  • 1½ tsp mild chilli powder
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ red onion
  • juice 1 lime



    The same shape, but smaller than…


  1. Heat oven to 220C/200C fan/gas 6. Cover a baking tray with parchment. Lay each chicken breast flat on a board, then halve through the middle so you get 2 breast-sized pieces from each.

  2. Bash 85g of tortillas (see tip, below) into rough crumbs and small flakes, then tip into a shallow bowl with 1 tsp of the chilli powder and some salt. Mix well. Dip each piece of chicken into beaten egg. Mix the remaining egg into the tortilla crumbs. Now dip each chicken piece into the crumbs so you have a patchy crust.

  3. Roast on the tray for 12 mins until the chicken is cooked through. Meanwhile, cut the avocado and tomatoes into chunks and thinly slice the onion. Whisk the remaining chilli powder and some seasoning into the lime juice, then mix through the avocado, tomatoes and onion. Serve 2 crispy chicken pieces per person with a spoonful of guacamole salad and a handful of the remaining tortillas.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Apr, 2010
I changed the recipe by using ready salted crisps, grated cheese and chilli powder and topping it on fillets of cod. Then I baked in the oven for 10 minutes. Really quick and tasty.
23rd Jul, 2009
I found the tortilla coating to be dry, perhaps next time I will grate some cheese over the crisps and then pop back into the oven to melt.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?