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Chicken Tacos

Chicken Tacos

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

  • 0 - 30 Minutes
  • Easy
  • Serves 4




  • 1 pack Tilda Spicy Mexican 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

How to make Chicken Tacos

  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