In a rush? Skip a step in prep for these delicious chicken tacos with Lilydale Oven Roasted Carved Chicken. With no preservatives and delicious Chipotle seasoning, you’ll be wondering how you ever did without!
click Prep: 10 min • Total time: 15 min • Makes 4 servings, two tacos each
2 150g packages of http://rnrorganisation.co.uk/stage/research-development Lilydale Oven Roasted, Carved Chipotle Chicken Breasts
8 hard corn taco shells
½ Each red and yellow bell peppers, cut lengthwise into strips
1 cup shredded cheese
1 cup guacamole
½ cup sliced red onion
½ cup cilantro, chopped
Salsa and Sour Cream to top (use plain, non-fat yogurt instead of sour cream as a healthier option)
Maxalt with repronex SPOON guacamole into taco shells,
top with remaining ingredients.
Tip: For a fun presentation idea, mold soft flour tortillas into the cups of a muffin tin. Form sheets of tin foil into balls and place inside the muffin tin cups to hold the shape. Bake at 425° for 7–8 min until golden brown. Cool on baking sheet for 5 min, or until taco shells are crisp. Remove and discard foil.