Baked Chicken Tacos
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 140grams Old El Paso Stand ‘N Stuff Taco Shells
- 1tablespoons extra virgin olive oil
- 1 small red onion, finely chopped
- 30grams spice mix for tacos
- 3 cup cooked chicken, shredded
- 400grams kidney beans, drained, rinsed
- 375grams mild chunky tomato salsa
- 2 cup Perfect Italiano Mexican Style cheese
- 1 avocado, deseeded, mashed
- 2 vine-ripened tomatoes, finely chopped
- fresh coriander sprigs (to serve)
- lime wedges (to serve)
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place taco shells upside-down in a large greased baking dish. Bake for 3 minutes or until warm. Remove dish from oven. Cool slightly, then turn shells open-sides up.
Step 2 of 4
Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until soft. Add spice mix and cook, stirring, for 30 seconds or until fragrant. Add chicken, beans and salsa, then cook, stirring, for 3 minutes or until heated through. Remove pan from heat.
Step 3 of 4
Divide chicken mixture among taco shells. Sprinkle evenly with Mexican Style cheese, then bake for 12 minutes or until cheese has melted and shells are golden and crisp.
Step 4 of 4
Top tacos with a little avocado and scatter over tomato. Top with coriander sprigs and serve with lime wedges.
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