- Serves: 1
- Preparation: 4 minutes
- Cooks In: 20 minutes
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Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso Hard Shell Tacos
1 Packet of Old El Paso Soft Tortillas
2 Limes, cut into wedges
Method
1
Heat oil in large frying pan and cook minced mushrooms for 5min to 8min until golden.
2
Add taco sauce and simmer for 5min.
3
Stir through the shredded chicken and simmer for a further 5min.
4
Heat up soft and hard tacos and add your fillings and squeeze over lime juice.
Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso Hard Shell Tacos
1 Packet of Old El Paso Soft Tortillas
2 Limes, cut into wedges
