Tilda Kitchen Recipe created by Tilda Kitchen

Chicken Tacos

30 mins
  • Serves 4
  • Quick & Easy
  • Prep: 20 mins
  • Cook: 10 mins

Soft Taco shells filled with a hearty mix of Mexican rice, beans, avocado and sour cream.

Ingredients

  • 1 pack Tilda Mexican Chilli & Bean Steamed Basmati Rice or Tilda Sundried Tomato Steamed Basmati Rice
  • 1 tbsp. olive oil
  • 1 onion, finely sliced
  • 1 red chilli, finely sliced
  • 2 chicken breasts, sliced
  • 1 can kidney beans, drained
  • Small handful coriander, chopped
  • 1 pack Taco Shells (12 per pack)
  • 1 Avocado
  • 1 small pot sour cream
  • Salt and pepper to season

Cook

  1. Heat the oil in a pan and fry the onion and chili for 3-5 minutes
  2. Add the chicken and fry on a high heat until browned and cooked
  3. Heat the Tilda Mexican Chilli & Bean Steamed Basmati Rice in the microwave and add to the chicken mix with the kidney beans and coriander. Heat through thoroughly and season to taste
  4. Serve in warmed Taco shells topped with the avocado and sour cream

Email this Recipe

Like the look of this recipe?
Email it to yourself as a shopping list or send it to a friend!

My Tilda

Please login to your account below. Don't have an account? Create one

Register

Please fill in the details below. Already have an account? Sign in