Make the most of your family roast
Make the most of your roast
Chicken Mexican Tacos
4SERVES
15MIN PREP
10MIN COOK
- 4 cups shredded Family Roast chicken
- 2 tablespoons extra virgin olive oil
- 2 tablespoons taco seasoning
- Salt and pepper, to taste
- 8-10 hard taco shells
Toppings:
- ½ red onion, finely diced
- 320g punnet medley mixed coloured cherry tomatoes, sliced
- 1-2 Avocado, diced
- 1/2 bunch coriander leaves
To serve:
- 2 Fresh Jalapenos, sliced
- Sour cream
- Lime wedges
COPY TO CLIPBOARD
METHOD
- Preheat oven to 180°C
- In a small bowl, combine the oil and spice mix. Set aside.
- In a separate bowl, combine the chopped onion and sliced tomatoes.
- Place taco shells in a baking dish, fill with the onion and tomato mix, then the diced avocado, chicken and a drizzle of the oil mix.
- Place baking dish into the oven for 10-15 minutes, until chicken and shells have warmed through.
- Remove from the oven, add remaining toppings and serve.
- 4 cups shredded Family Roast chicken
- 2 tablespoons extra virgin olive oil
- 2 tablespoons taco seasoning
- Salt and pepper, to taste
- 8-10 hard taco shells
Toppings:
- ½ red onion, finely diced
- 320g punnet medley mixed coloured cherry tomatoes, sliced
- 1-2 Avocado, diced
- 1/2 bunch coriander leaves
To serve:
- 2 Fresh Jalapenos, sliced
- Sour cream
- Lime wedges
COPY TO CLIPBOARD
- Preheat oven to 180°C
- In a small bowl, combine the oil and spice mix. Set aside.
- In a separate bowl, combine the chopped onion and sliced tomatoes.
- Place taco shells in a baking dish, fill with the onion and tomato mix, then the diced avocado, chicken and a drizzle of the oil mix.
- Place baking dish into the oven for 10-15 minutes, until chicken and shells have warmed through.
- Remove from the oven, add remaining toppings and serve.
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