| PREP TIME | 10 minutes |
|---|---|
| COOK TIME | 20 minutes |
| SERVES |  |
INGREDIENTS
- 2 chicken breast fillets thinly sliced
- olive oil spray
- 1/4 tsp chilli powder to sprinkle
- 425 g can mexi beans
- 2 tomatoes chopped
- 1 red birdseye chilli seeded, finely chopped (optional)
- 2 tsp ground coriander
- 8 taco shells
- 4 butter lettuce leaves shredded
- 1 avocado seeded, sliced
- grated cheese to serve
METHOD
- Preheat oven to moderate 180°C. Line an oven tray.
- Place sliced chicken fillets on prepared tray. Spray with olive oil and sprinkle with chilli powder. Bake for 8-10 mins until cooked through. Cover with foil.
- Meanwhile, combine mexi beans, tomatoes, chilli and coriander in a saucepan. Cook on medium for 5 mins, stirring, until bubbly.
- Arrange 8 taco shells on a tray. Bake for 5 mins.
- To serve, spoon bean mixture into tacos. Top with slices of chicken, grated cheese, lettuce and avocado.
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