Easy Chicken Tacos
Olive oil - 1 Tbsp
Brown onion, finely chopped - 1
Fresh Chicken thighs, diced - 500 g
Packet taco seasoning mix - 35 g
Tin diced tomatoes - 400 g
Water or chicken stock - 1/2 cup
Salt, to taste
Pepper, to taste
Taco shells - 10
Finely shredded iceberg lettuce - 1 cup
Carrot, grated - 1
Tomatoes, quartered - 1-2
Grated cheese - 1/2 cup
Fresh coriander leaves, roughly chopped - 1/2 cup
Sour cream - 1/3 cup
Avocado - diced
Heat oil in a large frying pan over high heat; cook onion, stirring, until softened. Add chicken; cook, stirring, until browned.
Add taco seasoning mix; cook, stirring, until fragrant. Add diced tomatoes and water; cook over medium heat, stirring occasionally, for about 7 minutes or until mixture thickens. Remove from heat; season to taste.
Meanwhile, heat taco shells according to directions on packet.
Place chicken mixture into taco shells; top with lettuce, carrot, tomato, avocado, cheese, coriander and sour cream.
Tip: Use tortillas instead of taco shells or replace the diced tomatoes with a jar of thick taco sauce or chunky salsa.