Roasted Tomato and Pepper Chicken Tacos

  • 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 180⁰C, 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™

Rule the Kitchen with More Recipe Faves

Chipotle rubbed steak tacos mole with chipotle cream and guacamole
Chipotle rubbed steak tacos mole with chipotle cream and guacamole
Time
25
Serves
4
Difficulty
Easy
Sriracha Chicken and Avocado Tacos
Sriracha Chicken and Avocado Tacos
Time
20
Serves
4
Difficulty
Easy
Michael's tacos with chicken taco filling
Michael's tacos with chicken taco filling
Time
30
Serves
6-8
Difficulty
Easy
Crispy-Chicken-Mini-Tacos
Crispy Chicken Mini-Tacos
Time
40
Serves
4
Difficulty
Easy