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
¼ cup coriander leaves
Mission Salsa, to serve
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
