Chicken Tacos
- 0 - 30 Minutes
- Easy
- Serves 4
Soft tortilla tacos filled with a hearty mix of Mexican rice, beans, avocado and sour cream.
Method
Ingredients
Ingredients
- 1 pack Tilda Spicy Mexican 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
Method
-
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
-
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
-
Serve in warmed Taco shells topped with the avocado and sour cream
