Roasted Curried Chicken Tacos
The flavours of Sri Lankan curry meet a Mexican favourite. Celebrate #TacoTuesday with these scrumptious tacos.
Recipe type: dinner, lunch
Cuisine: Sri Lankan, Fusion, Mexican
  • Roasted Chicken with Sri Lankan Curry Powder from this recipe (leftovers work great, or roast a few pieces of chicken)
  • corn tortillas
  • Mexican pico de gallo salsa from this recipe (swap the white onion for red, if desired)
  • freshly chopped cilantro
  • pickled jalapeños and carrots, to serve and optional
  1. Follow the instructions for the roasted curried chicken. Once the chicken is cooked chop it up into small bite-size pieces. You can prepare the salsa while the chicken is roasting, or before you reheat it. If using leftover cold chicken, sauté the chopped pieces with a little bit of olive oil and set aside.
  2. Heat the corn tortillas, and spoon in a tablespoon or two into their centre. Top each taco with salsa and a little bit of fresh cilantro. If desired serve with the pickled jalapeños and carrots.
Recipe by Spicie Foodie ™ at