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Chicken Tacos with Tomato Salsa and Guacamole
Ingredients:
Method:
- Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season
- Heat a large non-stick frying pan with 1 tblsp olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired
- Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tblsp lime juice. Stir to combine
- In another medium bowl, combine avocado, red onion and remaining lime juice. Season
- Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired
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