Home » Recipes » Smokey paprika and macadamia chilli chicken tacos

Smokey paprika and macadamia chilli chicken tacos

If you are making these for kids (and they will love them), you can reduce the chilli flakes or use a mild chilli powder. These are great served with all the bits and pieces on a big platter in the middle of the table for everyone to make their own.
Servings 4
Course Light Meal
Perfect for Midweek Meal
Skill level Confident


For the rub

  • 1 tbsp smoked paprika
  • 1-2 tsp chilli flakes
  • 1/2 cup macadamias
  • 2 tbsp macadamia oil
  • 2 tbsp vegetable oil
  • 1/2 cup brown sugar
  • 2-4 cloves garlic crushed
  • 1 tsp salt or to taste
  • 600 g chicken thigh pieces with the skin on

Warm salsa

  • 1 tbsp oil
  • 1 small brown onion finely sliced
  • 1 small red capsicum finely sliced
  • 1 tsp ground cumin
  • 1 punnet baby tomatoes halved
  • salt and pepper to taste

To serve

  • 8 medium tortillas heated
  • 1 cup crème fraiche, sour cream or try our dairy free macadamia sour cream recipe*
  • 2 avocados smashed into guacamole with lime juice and salt to taste
  • 2 cobs corn steamed, lightly chargrilled on BBQ, kernels removed
  • 1 bunch coriander sprigs
  • 2 cups iceberg lettuce chopped
  • 4 half lime wedges


  • For the rub, place all ingredients in the bowl of a food processor and process to make a paste. Place the chicken in a bowl and spread the paste under the skin of each thigh. Marinate for at least an hour, or up to 3 hours.
  • Preheat the BBQ or oven grill. BBQ the chicken, turning for 10-15 minutes, or grill under a hot heat, turning for 10-15 minutes. Remove from heat and place in a bowl to cool slightly before cutting into bite size pieces.
  • For the warm salsa, place the oil in a frying pan over high heat. Add the onions and capsicum and cook, stirring occasionally for 2-3 minutes, reduce heat and cook a further 5 minutes until the mixture is soft and starting to caramelize. Add the cumin and tomatoes and continue to cook over a low heat for another 10 minutes, stirring, until the tomatoes are soft. Season to taste with salt and black pepper.
  • To serve, place the warm tortilla on a plate, spoon over the crème fraiche and guacamole and top with chicken, salsa and a good smattering of the remaining ingredients.


*See recipe for macadamia sour cream here.


Calories: 1199kcalCarbohydrates: 80gProtein: 35gFat: 86gSaturated Fat: 25gPolyunsaturated Fat: 11gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 177mgSodium: 1188mgPotassium: 1315mgFiber: 13gSugar: 36gVitamin A: 2899IUVitamin C: 58mgCalcium: 224mgIron: 6mg

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