Roasted Tomato and Pepper Chicken Tacos

  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
1 tbsp oil
700g chicken breast, diced
1 Old El Paso Roasted Tomato & Pepper Fajita Seasoning Mix
12 Old El Paso Crunchy Taco Shells
1 can (435g) Old El Paso Refried Beans
3 avocados, peeled, stoned and diced
2 limes, 1 cut into wedges, 1 whole
1 Old El Paso Cool Soured Cream Topping
115g Cheddar cheese, grated
200g shredded lettuce
3 tomatoes, diced
3 medium sized spring onions, sliced
25g fresh coriander

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™

Roasted Tomato and Pepper Chicken Tacos

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