- 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
