• 1 Tblsp oil


• 500g boneless, skinless chicken breasts, diced


• 1 onion, sliced


• 1 red capsicum, sliced


• 2 Tblsp Tomato Sauce


• 400g can Mexican Style Tomatoes


• 300g can Red Kidney Beans, drained


• 1 Tblsp chopped fresh coriander


• 170g pottle Guacamole readymade, or 1x avocado & 1 tomato to make own


• 10 taco shells


• 2 cups torn crisp lettuce leaves

Method

1. Heat oil in a deep frying pan and brown the diced chicken turning frequently.  Set aside.

2. In remaining oil gently fry onion and capsicum until tender, but not brown. Add tomato sauce, tomatoes, kidney beans and browned chicken. Stir to combine, simmer gently for 15 minutes or until the chicken is cooked through. Sprinkle over chopped coriander.

3. Heat tacos according to the instructions on the packet. Serve crispy hot tacos filled with lettuce, Mexican chicken and top with Guacamole. Serve immediately.

Tags: recipes