Chicken & chilli-bean tacos

Recipe: Chicken & chilli-bean tacos


  • 2 (about 200g each) single chicken breast fillets, thinly sliced
  • 1 x 420g can kidney beans, rinsed, drained
  • 2 ripe tomatoes, coarsely chopped
  • 1 fresh red birdseye chilli (optional), deseeded, finely chopped
  • 2 tsp ground coriander
  • 8 taco shells
  • 50g grated 93 per cent fat-free cheddar
  • 4 butter lettuce leaves, washed, dried, shredded
  • 50g extra-light sour cream (Pauls brand)


  1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Spread chicken over tray. Cook in oven for 8 minutes or until cooked. Remove from oven and cover with foil to keep warm.
  2. Meanwhile, place beans, tomato, chilli and coriander in a saucepan over medium heat. Cook for 5 minutes or until hot.
  3. Place tacos on a baking tray. Cook in oven for 5 minutes or until crisp.
  4. To serve, spoon bean mixture among tacos. Top with chicken, cheddar and lettuce and a dollop of sour cream.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)