This recipe was Old El Paso products. myfoodbook supports the brands that support Foodbank
Ingredients
1 large red onion, diced (reserve half)
500g chicken mince
30g Old El Paso™ Taco Spice Mix
1/2 cup water
1/2 cup Old El Paso™ Mild Taco Sauce
1/2 cup coriander leaves
250g cherry tomatoes, quartered
2 corn cobs, grilled and kernels removed
Zest and juice of 1 Lime
1 avocado, halved, seed removed, diced
1 packet Old El Paso™ Stand and Stuff™ Taco Shells
2 tablespoons Old El Paso™ Mexican Green Jalapeños, drained and chopped
Method
Fry half the onion in an oiled non-stick frypan over medium high heat until softened. Add chicken mince and fry, breaking up with a wooden spoon. Once cooked, add spice mix, water, salsa and simmer for 10 minutes or until thickened
Meanwhile make the fresh salsa by combining the reserved onion, coriander, cherry tomatoes, corn and lime juice and zest in a medium bowl. Gently stir through the avocado, season
Fill tacos with chicken mix, fresh salsa and chopped jalapenos
