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Crispy chicken tacos

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings


  • 500g Coles chicken stir fry
  • 2 tablespoons olive oil
  • 370g Old El Paso soft taco kit crispy chicken
  • 100g soft ricotta
  • 50g rocket leaves
  • 200g drained Always Fresh peppers fire roasted strips


  • 1
    Preheat oven to 180C or 160C fan-forced. Line a tray with baking paper. Place the chicken, oil and the crispy crumb seasoning from the taco kit in a large bowl. Toss to combine. Spread over the lined tray. Cook for 15-20 mins or until golden and crisp. Wrap the tortillas in foil and warm in the oven in the last 5 mins of cooking.
  • 2
    Place the ricotta, rocket and capsicum in separate bowls. To assemble a taco, spread a warm tortilla with a little ricotta and top with some of the rocket, crispy chicken and capsicum. Fold in half to enclose. Drizzle with the sweet chilli taco sauce from the taco kit, if desired.

Source: taste.com.au


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