Prep Time
20 Minutes
Cook Time
20 Minutes
Makes
12
Ingredients
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12 Mission White Corn Tortillas
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Chicken Ingredients:
500g cooked chicken breast, shredded
1 Red capsicum, sliced
1 Green capsicum, sliced
1 Red onion, sliced
400g can of black beans, drained
½ tsp smoked paprika
½ tsp garlic powder
1 tsp oregano
4 tbsp tomato paste
400g can diced tomatoes
2 cups shredded Mozzarella
A handful fresh coriander, chopped
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Avocado Sauce:
½ avocado
1 tbsp Greek yoghurt
1 spring onion
2 tbsp jalapeños
2 limes, juiced
A handful fresh coriander
2 tbsp honey
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Instructions
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Step 1
Add all the avocado sauce ingredients to a blender and blend until smooth and creamy. Set aside in a small dish for serving.
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Step 2
Place a large pan over medium heat with a splash of olive oil. Sauté the sliced onion, red and green capsicum until softened. Add in the paprika, garlic powder, oregano, tomato paste, beans and canned tomatoes, stir to combine.
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Step 3
Once well combined, add the chicken and sauté for a further 4-5 minutes until the mixture has thickened.
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Step 4
Meanwhile, wrap the corn tortillas in a damp paper towel. Microwave for 30 seconds to steam the tortillas, making them pliable enough for taco assembly.
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Step 5
Take a heated tortilla and lightly spray one side with olive oil to prevent sticking.
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Step 6
Flip the tortilla and assemble the taco by sprinkling some mozzarella and placing a spoonful of chicken mix on top, fold in half. Repeat for all tortillas.
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Step 7
Preheat another pan over medium heat and lightly spray with oil. Carefully place the prepared tortilla into the pan. Cook for 3 minutes, then flip and cook for a further 2 minutes or until the tortilla is golden brown and the cheese is fully melted.
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Step 8
Serve tacos with a drizzle of prepared avocado sauce, sprinkle with some chopped coriander and enjoy!
