A wooden dish with 5 gluten-free chicken tacos inside. The tacos are drizzled with homemade avocado aioli and have wedges of fresh lime on the side.

Our gluten-free crispy chicken tacos with avocado aioli are on the table in just 20 minutes thanks to some time saving supermarket ingredients.

Chicken Tacos with Avocado Aioli

Recipe by Cara Boatswain | Photograph by Brandee Meier
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Servings 4


  • 400 g Ingham Gluten-Free Chicken Breast tenders
  • 12 gluten-free corn tortillas
  • 100 g classic coleslaw mix


  • 1 avocado
  • 1/2 cup gluten-free aioli


  • Prepare chicken breast tenders and corn tortillas according to directions on the packet. Set aside.
  • To prepare the avocado aioli, place ingredients in a blender and process until smooth. Set aside.
  • To assemble, place tortillas on serving plates. Top with some coleslaw mix, a chicken tender and a drizzle of avocado aioli. Serve immediately.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.

This recipe first appeared in Issue 33 of Australian Gluten-Free Life magazine. Discover more Supermarket Saviours inside the issue. Pick up a back issue here.