These delicious tacos are served with coriander dressing and avocado salsa.


  • 2 cups shredded roast chicken meat, warmed

  • ½ cup McCormick Grill Mates Vintage Smokehouse BBQ sauce, warmed

  • 8 fresh tacos (we used enchiladas), warmed

  • Coriander dressing

  • 2 bunches coriander

  • 2 garlic cloves 

  • McCormick Sea Salt and Black peppercorns, ground

  • 3 tbsp lime juice

  • ½ cup olive oil

  • ½ tsp McCormick Ground Cumin

  • Avocado salsa

  • 3 avocados, diced

  • 2 garlic cloves, finely chopped

  • 1 red onion, finely diced

  • Juice of 2 limes

  • 1 bunch coriander, chopped

  • 3 tomatoes, diced

  • 1 tbsp brown sugar

  • 1 tsp McCormick Ground Cumin

  • McCormick Sea Salt and Black peppercorns, ground


  • 1.

    Dressing: roughly pulse all ingredients in a food processor until smooth. Set aside.

  • 2.

    Salsa:  In a bowl, gently mix all ingredients together.  Set aside.

  • 3.

    Coat shredded chicken in McCormick Grill Mates Vintage Smokehouse BBQ sauce and set aside. Keep warm

  • 4.

    Place warm tacos on a plate and assemble with chicken, salsa and dressing, fold or roll up and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1103kj
  • Fat Total 89g
  • Saturated Fat 13g
  • Protein 33g
  • Carbohydrate 57g
  • Sugar 8g
  • Sodium 1261mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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