Mushroom & Chicken Taco

  • Serves: 8
  • Cooks In: 15 minutes
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Ingredients

8 jumbo taco shells
2 tsp olive oil
300g cup mushrooms, thinly sliced
1 tbs Mexican seasoning
2 cups coarsely shredded roast chicken
1 large carrot, peeled and grated
1 avocado, diced
200g cherry tomatoes, halved
½ lemon
½ cup coarsely grated tasty cheese
4 Iceberg lettuce leaves, shredded

Method

1

Preheat oven to 180°C fan forced. Place taco shells onto a tray and into the oven for 5 minutes or until warm.

2

Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms and Mexican seasoning. Cook, stirring, for 5 minutes or until soft. Add chicken and carrot. Cook, stirring, for 3 minutes, adding a little water if mixture is too dry. Remove from heat.

3

Combine the avocado and tomatoes in a bowl, squeeze over the lemon and season to taste, stir gently to combine.

4

Spoon chicken mixture into warm taco shells. Sprinkle with cheese, top with lettuce and a dollop of avocado and tomato mixture. Serve.

Ingredients

 8 jumbo taco shells
 2 tsp olive oil
 300g cup mushrooms, thinly sliced
 1 tbs Mexican seasoning
 2 cups coarsely shredded roast chicken
 1 large carrot, peeled and grated
 1 avocado, diced
 200g cherry tomatoes, halved
 ½ lemon
 ½ cup coarsely grated tasty cheese
 4 Iceberg lettuce leaves, shredded

Directions

1

Preheat oven to 180°C fan forced. Place taco shells onto a tray and into the oven for 5 minutes or until warm.

2

Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms and Mexican seasoning. Cook, stirring, for 5 minutes or until soft. Add chicken and carrot. Cook, stirring, for 3 minutes, adding a little water if mixture is too dry. Remove from heat.

3

Combine the avocado and tomatoes in a bowl, squeeze over the lemon and season to taste, stir gently to combine.

4

Spoon chicken mixture into warm taco shells. Sprinkle with cheese, top with lettuce and a dollop of avocado and tomato mixture. Serve.

Mushroom & Chicken Taco

Tags:

 Chicken, Dinner, Quick n Easy

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