Baked Spicy Chicken Tacos



Baked Spicy Chicken Tacos

Serves: 6 - 8

4 chicken breast fillets
1 teaspoon salt
1 teaspoon ground black pepper
2 onions, diced
1 cup corn kernels
1 x 400 gram can Black Beans, rinsed and drained
1 red capsicum, finely diced
2 limes, juiced
2 teaspoons taco seasoning (or as desired)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
20 Stand and Stuff (flat bottomed) taco shells
2 cups grated  cheddar cheese
1½ cups shredded iceberg lettuce
2 tomatoes, diced
2 tablespoons chopped coriander
taco sauce or preferred sauce, for garnish

Trim fat off the chicken fillets and cut into 3 pieces.

Bring a medium saucepan of water to boil and add the chicken, salt and pepper.  Stir to ensure that the fillets do not stick together.  

Bring the water to the boil again and reduce heat to medium-low.  Allow chicken to simmer for 20 minutes. After 10 minutes add the onions.  Drain and set aside allowing to the chicken to cool.

In a large bowl mix together the corn, black beans, capsicum, lime juice, taco seasoning, cumin and garlic powder.

When chicken has cooled, shred using 2 forks or your preferred method.

Add chicken and onions to the bowl of vegetables.  Stir to combine well.

Preheat the oven to 200 degrees Celsius. 

Arrange the taco shells inside 2 large baking dishes (not too loosely or they will fall over).

Sprinkle a little cheese into the bottom of each taco shell.

Divide the chicken mixture among the taco shells and top with the remaining cheese.

Bake for 10 - 15 minutes or until tacos are warmed through and cheese is golden and melted.

Serve accompanied with lettuce, tomato and coriander.  Top with taco sauce if desired.




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