Mexican Chicken Tacos Easy Man-Pleasing Snacks

Mexican Chicken Tacos

By The Weekly  , ,

May 15, 2016

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  • Prep: 10 mins
  • Yields: 4 Servings

Ingredients

1 avocado, seeded, flesh scooped

½ cup buttermilk or sour cream

¼ cup lime juice, plus wedges to serve

12 taco shells

½ barbecued chicken, shredded (buy ready-made from supermarket)

400 g can kidney beans, drained

400 g can corn kernels, drained

200 g grape tomatoes, halved

1 red capsicum, seeded, sliced

½ red onion, thinly sliced

1 tbsp taco seasoning

2 baby cos, leaves separated

Directions

1In a food processor, pulse avocado, buttermilk and juice until smooth.

2In a bowl, combine chicken, beans, corn, tomatoes, capsicum, onion and seasoning.

3Warm taco shells and fill with leaves and chicken mixture. Sprinkle with a spoonful of avocado mixture and lime.

Photo: Bauer/Rob Shaw

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