Shredded chicken tacos with Mexican cheese are an easy, nourishing meal. Quick to prepare and full of flavour, use a ready roast chicken to save time.
Ingredients
160 g box Stand ‘N Stuff Taco Shells
1 tbsp. olive oil
1 small red onion, finely chopped
30 g sachet taco seasoning
3 cups (450 g) shredded cooked chicken
400 g can kidney beans, drained, rinsed
300 g jar chunky tomato mild salsa
½ cup water
2 x 150 g bags Perfect Italiano™ Perfect Mexican cheese
2 large vine-ripened tomatoes, chopped
1 large avocado, mashed
Fresh coriander sprigs, to garnish
Lime wedges, to serve
Method
Preheat oven to 220°C / 200°C fan-forced. Place taco shells in a greased baking dish, upside-down
Bake for 2 to 3 minutes, or until warm. Remove. Cool slightly. Turn, open-side up
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring for 3 to 4 minutes, or until soft. Add taco seasoning and cook, stirring for 30 seconds, or until fragrant. Add chicken, beans, salsa and water. Cook, stirring for 2 to 3 minutes, or until combined and heated through. Remove from heat
Bake for 12 minutes, or until cheese is melted and shells are golden and crisp. Remove from oven
Scatter baked tacos with tomatoes. Dollop with mashed avocado. Garnish with coriander leaves. Serve with lime wedges
Tips & Hints
Shredded cooked chicken is available from some deli counters of major supermarkets. Alternatively, use a barbecue chicken and remove skin and bones before shredding the meat
