Mushrooms Recipe

Mushroom & Chicken Taco

April 19, 2016

Mushroom & Chicken Taco 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 8 Makes


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


1Preheat oven to 180°C fan forced. Place taco shells onto a tray and into the oven for 5 minutes or until warm.

2Heat 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.

3Combine the avocado and tomatoes in a bowl, squeeze over the lemon and season to taste, stir gently to combine.

4Spoon chicken mixture into warm taco shells. Sprinkle with cheese, top with lettuce and a dollop of avocado and tomato mixture. Serve.