Quick, easy and delicious a lot of fun
Mexican Chicken in Crispy Tacos
Ole! Try these tacos for a Mexican fling. You can also use the burritos or corn chips and they are just as tasty!
Prep time:
Cook time:
Serves:
Serves 5
Ingredients
- 1 Tbsp oil
- 500g Tegel boneless, skinless chicken breasts, diced
- 1 onion, sliced
- 1 red capsicum, deseeded and sliced
- 2 Tbsp Wattie's Tomato Sauce
- 400g can Wattie's Mexican Style Tomatoes
- 300g can Craig’s Red Kidney Beans, drained
- 1 Tbsp chopped fresh coriander
- 195g pottle The Good Taste Company Avocado Dip with Garlic and Onion
- 10 taco shells
- 2 cups torn crisp lettuce leaves
Method
1. Heat oil in a deep frying pan and brown the diced Tegel chicken turning frequently. This is best done in two batches. Set aside.
2. In remaining oil gently fry onion and capsicum until tender, but not brown. Add tomato sauce, Wattie's Mexican Style Tomatoes , kidney beans and browned chicken. Stir to combine, simmer gently for 15 minutes or until the chicken is cooked through. Sprinkle over chopped coriander.
3. Heat tacos according to the instructions on the packet. Serve crispy hot tacos filled with lettuce, Mexican chicken and top with The Good Taste Company Avocado Dip with Garlic and Onion . Serve immediately.
