Roasted Tomato and Pepper Chicken Tacos

1. Heat oven to 180?C, gas mark 4.

2. Heat the oil in a large pan and stir-fry the chicken until thoroughly cooked, and no longer pink inside.

3. Add the Roasted Tomato & Pepper Seasoning Mix and continue to sizzle until golden brown.

4. Place the taco shells open end down on a baking sheet and heat for 2-3 minutes.

5. Heat the refried beans until hot in a small saucepan.

6. Meanwhile, mash the avocados in a medium sized bowl using a fork, and add the juice from one of the limes – mix well.

7. To serve, spread the refried beans on to the tacos, and top with the cooked chicken, cool soured cream topping, grated cheese, lettuce, tomatoes, mashed avocado and a sprinkle of onion and coriander. Garnish with lime wedges and serve.

Recipe courtesy of Old El Paso™