Serve up these Chicken tacos in just 30 minutes. Loaded with avocado, salsa and lime, they make for a fast and fresh dinner option.
Makes1212
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
35g pkt Mission Taco Seasoning
2 tbs rice flour
750g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
2 tbs olive oil
168g pkt Mission Taco Shells Regular
1 carrot, peeled, cut into matchsticks
1 red capsicum, seeded, thinly sliced
1 cup (80g) shredded wombok (Chinese cabbage)
1 Lebanese cucumber, cut into matchsticks
2 avocados, stoned, peeled, mashed
60g fetta, crumbled
1/4 cup coriander leaves
Mission Salsa, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine seasoning and rice flour in a bowl. Add chicken. Toss to combine.
Step 2
Heat oil in a frying pan over medium heat. Cook chicken in 3 batches, turning occasionally, for 5 mins or until golden and cooked through. Transfer to a plate lined with paper towel.
Step 3
Meanwhile, heat the taco shells following packet directions.
Step 4
Combine carrot, capsicum, wombok and cucumber in a bowl. Divide avocado, carrot mixture and chicken among taco shells. Top with fetta, coriander and salsa. Serve with lime wedges.
750g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
2 tbs olive oil
168g pkt Mission Taco Shells Regular
1 carrot, peeled, cut into matchsticks
1 red capsicum, seeded, thinly sliced
1 cup (80g) shredded wombok (Chinese cabbage)
1 Lebanese cucumber, cut into matchsticks
2 avocados, stoned, peeled, mashed
60g fetta, crumbled
1/4 cup coriander leaves
Mission Salsa, to serve
Lime wedges, to serve
Description
Serve up these Chicken tacos in just 30 minutes. Loaded with avocado, salsa and lime, they make for a fast and fresh dinner option.
Method
Step 1
Combine seasoning and rice flour in a bowl. Add chicken. Toss to combine.
Step 2
Heat oil in a frying pan over medium heat. Cook chicken in 3 batches, turning occasionally, for 5 mins or until golden and cooked through. Transfer to a plate lined with paper towel.
Step 3
Meanwhile, heat the taco shells following packet directions.
Step 4
Combine carrot, capsicum, wombok and cucumber in a bowl. Divide avocado, carrot mixture and chicken among taco shells. Top with fetta, coriander and salsa. Serve with lime wedges.
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