Ingredients
- 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)
- 1 avocado
- 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
Preparation
- 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.