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Stand 'n' stuff crispy chicken tacos with lettuce and avocado

  • 0:05 Prep
  • 0:10 Cook
  • Makes 8

Ingredients

  • Old El Paso Stand 'N Stuff Crispy Chicken Soft Taco Kit
  • 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 3cm pieces
  • 1/4 cup (60ml) olive oil
  • 1/2 iceberg lettuce, shredded
  • 1 avocado, finely chopped
  • 8 cherry tomatoes, quartered
  • 1/2 cup (120g) light sour cream
  • 1 lime, cut into wedges

Method

  • 1
    Toss the Crispy Chicken Spice Mix from the taco kit with the chicken in a plastic bag to coat. Heat oil in a frying pan over medium-high heat. Cook chicken, without stirring, for 1 min (this helps the crumbs stick). Cook, stirring occasionally, for a further 6 mins or until golden and crisp. (Alternatively, toss chicken in oil, then coat in the spice mix. Bake in a single layer on a lined tray at 220C for 15-20 mins or until golden and crisp.)
  • 2
    Meanwhile, warm the soft taco shells following packet directions.
  • 3
    Fill tacos with the lettuce, avocado, tomato, chicken, sour cream and Thick ‘N Chunky Salsa from the taco kit. Serve with lime wedges.

Source: taste.com.au

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