chicken tacos
How to make chicken tacos recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
1 tablespoon vegetable oil
500 g (1 lb) minced chicken
2 garlic cloves, crushed
30 g (1½ oz) taco or fajita seasoning mix
juice of 1 lime
8 taco shells
To serve
tomato salsa
shredded crisp lettuce
Greek yogurt
lime wedges
Method:
Heat the oil in a frying pan, add the minced chicken and stir-fry, keeping the meat in clumps. Add the garlic and seasoning mix and continue cooking for 5 minutes, adding a little water if the mixture becomes too dry. Stir in the lime juice.
Warm the taco shells according to the packet instructions. Spoon in the mince mixture and top with tomato salsa and shredded lettuce. Serve with lime wedges and yogurt on the side.
For Tex–Mex chicken & beans:
Fry 500 g (1 lb) minced chicken in 1 tablespoon sunflower oil over a high heat with 30 g (1½ oz) taco or fajita seasoning mix for 5 minutes until clumpy and cooked.
Add 250 ml (8 fl oz) passata and a rinsed and drained 220 g (7½ oz) can kidney beans. Heat through and serve on thick slices of toast from a crusty loaf. Total cooking time 10 minutes.
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