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Mexican Chicken Tacos

 · 160 g taco shells
 · 1 tablespoon olive oil
 · 1 red onion
 · 30 g taco seasoning
 · 450 g shredded chicken
 · 400 g kidney beans
 · 300 g tomato salsa
 · 300 g Mexican style cheese
 · 1 avocado
 · Coriander sprigs, to garnish
 · Lime wedges, to serve
1

Preheat oven to 220°C. Place taco shells in a greased baking dish, upside-down. Bake for two minutes, or until warm. Remove. Cool slightly. Turn, open-side up. Heat the oil in a frying pan over medium heat. Add onion. Cook for five minutes until soft. Add taco seasoning and cook until fragrant. Add chicken, beans, salsa and ½ cup water. Cook until combined and heated through. Remove from heat. Divide chicken mixture amongst taco shells. Sprinkle evenly with the cheese. Bake for 10 minutes, until the cheese is melted and shells are golden and crisp. Remove from the oven. Scatter baked tacos with tomatoes. Add mashed avocado. Garnish with coriander leaves and serve with lime wedges.