Pan of fajita style chicken with taco shells, cheese and salsa

Gluten Free Chicken Tacos

Why is it so hard to find proper corn tortillas in the UK? Here wraps are always made from wheat and even the ones sold as corn tortillas always have at least some wheat mixed in there! Why!?

As a Mexican food addict, this can be somewhat frustrating… Even making my own is a challenge as masa harina (the type of maize flour needed to make them from scratch) is also hard to find, not to mention ridiculously expensive from what I’ve seen.

But thank god tacos are there to save the day. 😀 They’re equally as delicious, naturally gluten free and despite the long list of ingredients, they’re fairly quick to make. If you make a big batch of filling, they can be a great lunch to take to work too.

I used to use Old el Paso taco shells, but since they’ve become a ‘may contain gluten’, I have switched to Santa Maria. They’re a bit harder to find in my experience. Even though most supermarkets sell this brand, they’re often missing the taco shells for some reason! Sainsbury’s is the best place to look for them and where I buy mine these days.

Box of Santa Maria corn taco shells


  • Fajita style chicken
  • Taco shells
  • Mature cheddar cheese
  • Hot salsa (I used Doritos, but any will do)
  • Sour cream (optional)
  • Guacamole (optional)
  • Fresh coriander or parsley (optional)

For the chicken:

  • 300g chicken breast
  • 1 red bell pepper
  • 1 onion
  • 4 garlic cloves (or paste/powder)
  • 1 small can of sweet corn
  • 1 heaped Tbsp tomato purée
  • Olive oil (or cooking oil of your choice)
  • 1-2 Tbsp tequila or sherry (optional)
  • 1 lime (or 2-3 Tbsp bottled lime juice)
  • 1 Tbsp honey (optional)


  • 1 Tbsp cumin seeds
  • 1 Tbsp cumin powder
  • 1 Tbsp smoked paprika
  • 1 tsp coriander powder
  • 1 Tbsp dried oregano
  • Garlic powder (to taste)
  • Cayenne pepper (to taste)
  • Salt
  • Black pepper

Yields 7 to 8 tacos.


  1. Slice the bell pepper, onion and finely chop the garlic cloves. Set aside.
  2. Cut the chicken breast into cubes or slices and pan fry in a bit of olive oil on medium heat.
  3. Once fully cooked, lower the heat to medium/low and add the seasoning ingredients. Mix well and fry for a couple of minutes.
  4. Add a bit more olive oil (if needed) as well as the bell pepper, onion, garlic and can of sweet corn (drained). Cook for about 5 minutes (more or less depending on how crunchy or well cooked you want the vegetable to be), stirring constantly.
  5. Add the tequila, lime juice, tomato purée and honey and cook for a couple more minutes.
  6. Make the tacos. Spoon the chicken in the taco shells along with toppings and condiments of your choice. At this point you can eat them just like that or cook briefly to soften them up (in the microwave of oven).


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