Here, tender chicken in a spicy mixture is quickly cooked to make a succulent filling for crisp taco shells. Sliced capsicums and pinto or borlotti beans add to the mix, as does a scattering of shredded lettuce, spring onions and avocado. A dash of Tabasco sauce gives a piquant kick.
350 g skinless chicken breast fillets, cut into strips
3 cloves garlic, chopped
juice of 1 lime
1/2–1 teaspoon Mexican seasoning mix
1 tablespoon extra virgin olive oil
2 red, green or yellow capsicums, seeded and thinly sliced
1 can pinto or borlotti beans, about 400 g, drained and rinsed
8 taco shells (crisp corn tortilla shells)
100 g crisp lettuce leaves, torn or shredded3 spring onions, thinly sliced
1/4 cup (7 g) fresh coriander leaves
1 tomato, diced or sliced
Tabasco sauce to taste
1/3 cup (90 g) fromage frais or yogurt
salt and pepper
Preheat the oven to 180°C.
Put the chicken, garlic, lime juice and Mexican seasoning mix in a bowl and season to taste with salt and pepper. Mix well.
Heat the oil in a heavy non-stick frying pan or wok. Add the chicken mixture and cook for 1 minute without stirring.
Add the capsicums and stir-fry over a high heat for 3–5 minutes or until the chicken is lightly browned.
Add the pinto or borlotti beans and heat them through, stirring occasionally.
Meanwhile, arrange the taco shells, open end down, on a baking tray and warm in the oven for 2–3 minutes.
Peel and dice the avocado.
Spoon the chicken and capsicum mixture into the taco shells, dividing it equally among them.
Add the avocado, lettuce, spring onions, tomato, coriander and Tabasco sauce to taste.
Serve at once, with the fromage frais or yogurt to be spooned over the top.
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