Print Options:

Mushroom & Chicken Taco

Yields8 ServingsCook Time15 mins

 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

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


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.


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


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

Nutrition Facts

Servings 8