TIP: You can use soft flour tortillas instead of taco shells. Place filling and salsa in separate bowls and allow guests to help themselves.

If you’d prefer to have crispy chicken in your tacos, you can replace roast chicken with a crumbed chicken such as Ingham’s Chicken Chipees or Ingham’s Sweet Chilli Chicken Tenders.

Ingredients

Tacos

160g packet Stand 'N Stuff Taco Shells

2 cups shredded roast chicken meat (300g)

375g jar Mild Thick 'N Chunky Salsa

1 cup grated Tasty cheese

Sour cream, to serve

Avocado and cucumber salsa

1 small avocado, finely chopped

1 Lebanese cucumber, finely chopped

1/2 cup fresh coriander leaves

1 tbsp olive oil

Method

Heat taco shells according to packet directions.

Meanwhile, combine chicken and salsa in a medium saucepan. Stir over a medium to high heat for about 3 minutes, or until hot.

To make salsa, combine all ingredients in a bowl. Season with salt and pepper.

Divide cheese and chicken mixture evenly among taco shells. Top with the salsa. Serve with sour cream.

New Idea team