Chicken Tacos

A meal that is quick and easy to prepare—perfect for those nights when Hubby and I are both working late!

I prefer to use chicken as the meat for this recipe, but have successfully substituted minced beef, textured vegetable protein (TVP) and firm tofu.

Serves 2-3

Times

Preparation:

15 minutes

Cooking:

10 minutes

Ingredients

• 1 double-breast of chicken, approximately 240g
• ¼ cup tomato paste
• Chilli powder
• Cumin powder
• Garlic powder
• 2 small tomatoes, sliced
• 4-5 mushrooms, sliced
• 1-1½ cups grated cheese
• Guacamole
• 6-8 small taco shells

Method

1. Refer to the direction on the taco packaging to prepare the taco shells.

   If you use a conventional oven to prepare the taco shells, ensure there is enough time to pre-heat the oven and then warm the tacos.

   If you use a microwave oven, the taco shells can be warmed up after cooking the chicken.

2. Cut the chicken into small cubes.
3. Brown the chicken in a frying pan.
4. Add tomato paste, chilli powder, cumin powder, and garlic powder.

   The best approximation I can give is:

   • 4 "shakes" of chilli powder
   • 4 "shakes" of cumin powder
   • 2 "shakes" of garlic powder

   Don't be heavy-handed the first time you try this recipe.

5. Stir until chicken is cooked.

Serve the chicken, tomatoes, mushrooms, cheese and guacamole in separate dishes. This lets people choose their favourite fillings for their tacos.

Tip

Try the following as additional or alternative fillings:

• Sliced lettuce
• Diced capsicum
• Sour cream
• Tomato salsa

Note

For a vegetarian version, try TVP or a firm tofu.

Alternatively, replace the chicken with kidney beans or diced capsicum, and the tomatoes with salsa.