Chicken Tacos
- 0 - 30 Minutes
- Easy
- Serves 4
Soft tortilla tacos filled with a hearty mix of Mexican rice, beans, avocado and sour cream.
Ingredients
Method
- 1 pack Tilda Basmati rice
- 1 tbsp 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
- Heat the oil in a pan and fry the onion and chili for 3-5 minutes
- Add the chicken and fry on a high heat until browned and cooked
- Rinse rice under cold water till clear, boil for 10 minutes and drain.. Then add rice to the chicken mix with the kidney beans and coriander. Heat through thoroughly and season to taste
- Serve in warmed Taco shells topped with the avocado and sour cream
