Leftover chicken and a handful of ingredients make these tasty 30-minute Chicken Tacos perfect for taco Tuesday.
- Preheat oven to 220°C / 200°C fan-forced. Place taco shells in a baking dish (they should just fit snuggly into dish).
- Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add taco seasoning. Cook stirring, for 1 minute or until fragrant. Add chicken, tomatoes and beans. Bring to the boil. Reduce heat and simmer, uncovered, for 2-3 minutes or until thickened and warmed through.
- Divide chicken mixture amongst taco shells. Sprinkle with cheese. Bake for 12 minutes or until cheese melts and shells are golden and crisp. Serve scattered with avocado and coriander and lime wedges.
- Using a pre-cooked roast chicken from the supermarket or chicken store makes means family dinner on the table in 30 minutes. Easily shred the chicken using two forks or by hand.