Chicken Tacos

clock + 25 minutes bowl Serves Makes 10


  • 1 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 500 g chicken, diced or minced
  • 35 g packet taco seasoning mix
  • 400 g tin diced tomatoes
  • 1/2 cup water or chicken stock
  • salt, to taste
  • pepper, to taste
  • 10 taco shells
  • 1 cup finely shredded iceberg lettuce
  • 1 carrot, grated
  • 1-2 tomatoes, quartered
  • 1/2 cup grated cheese
  • 1/2 cup fresh coriander leaves, roughly chopped
  • 1/3 cup sour cream
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  • 1. Heat oil in a large frying pan over high heat; cook onion, stirring, until softened. Add chicken; cook, stirring, until browned.

  • 2. 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.

  • 3. Meanwhile, heat taco shells according to directions on packet.

  • 4. Place chicken mixture into taco shells; top with lettuce, carrot, tomato, 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.

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