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!
Prep: 10 min • Total time: 15 min • Makes 4 servings, two tacos each
2 150g packages of 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)
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.