Name: Mexican chicken tacos
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 avocado, seeded, flesh scooped; 1/2 cup buttermilk or sour cream; 1/4 cup lime juice, plus wedges, to serve; 12 taco shells; 1/2 rotisserie chicken, meat shredded; 400 gram can kidney beans, drained; 400 gram can corn kernels, drained; 200 gram grape tomatoes, halved; 1 red capsicum, seeded, sliced; 1 small red onion, thinly sliced; 1 tablespoon taco seasoning; 2 baby cos, leaves separated

Mexican chicken tacos

Transform a humble rotisserie chicken into a meal made to impress with this delicious taco recipe! Ready in just 15 minutes from prep to plate, this dish makes it easy to feed the family at a moment's notice

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

1 avocado, seeded, flesh scooped

1/2 cup buttermilk or sour cream

1/4 cup lime juice, plus wedges, to serve

12 taco shells

1/2 rotisserie chicken, meat shredded

400 gram can kidney beans, drained

400 gram can corn kernels, drained

200 gram grape tomatoes, halved

1 red capsicum, seeded, sliced

1 small red onion, thinly sliced

1 tablespoon taco seasoning

2 baby cos, leaves separated

Method

1.In a food processor, pulse the avocado, buttermilk and juice until smooth. Season to taste.

2.Warm the taco shells following packet instructions.

3.In a large bowl, combine the chicken, beans, corn, tomatoes, capsicum, onion and seasoning.

4.Fill the taco shells with the cos leaves and the chicken mixture. Finish with a spoonful of the avocado mixture. Accompany with the lime wedges.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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