Chicken, Corn and Avocado Tacos

clock 20 minutes + 15 minutes bowl Serves 4


  • 1 Tbsp oil
  • 1 red capsicum, seeded, finely chopped
  • 1 onion, finely chopped
  • 500g chicken mince
  • 35g packet taco seasoning
  • 310g can corn kernels, drained, rinsed
  • 1 avocado, stone removed, flesh finely chopped
  • 8 taco shells
  • 2 cups shredded lettuce
  • 1 cup grated tasty cheese
  • Salsa, to serve
  • Sour cream, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. In a large frying pan, heat oil on high. Add capsicum and onion, and sauté for 3-4 minutes, or until tender. Add chicken mince, and brown for 4-5 minutes, breaking up lumps.

  • 3. Add taco seasoning, stirring well, then mix in water and corn. Bring to the boil. Reduce heat and simmer for 2-3 minutes, or until slightly thickened. Gently stir through avocado.

  • 4. Meanwhile, arrange tacos upside down on a baking tray. Heat in oven for 3-5 minutes, following packet instructions. Remove tacos from oven, and place upright on a serving plate.

  • 5. Fill tacos with mince mixture. Top with lettuce and cheese. Serve with salsa and sour cream on top.

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