Chicken tacos

Ingredients

• 1 tbsp olive oil
• 1 red capsicum, finely chopped
• 500 g roasted rotisserie chicken meat, shredded
• 400 g can black beans, rinsed and drained
• 1 sachet (30 g) taco spice mix
• ½ cup (125 ml) hot water
• 640 g warmed medium flour tortillas
• Shredded lettuce, diced avocado, finely chopped cucumber, chargrilled corn kernels (optional), sour cream, grated cheese, to serve

For the salsa

• 250 g cocktail truss tomatoes (or cherry tomatoes), finely chopped
• 1 long red chilli, finely chopped
• ½ small red onion, finely chopped
• 1 lime, juiced
• Salt and black pepper

Instructions

1. Heat the oil in a large frying pan. Add the capsicum and cook, stirring occasionally for 2 minutes. Stir through the chicken, beans, taco spice mix and ½ cup hot water. Cook, stirring, until warmed through and thickened.
2. To make the salsa, combine the ingredients in a medium bowl and toss gently to combine. Season to taste with salt and pepper.
3. Serve the chicken and bean taco filling with the warm tortillas, vegetables, sour cream and cheese at the table and allow guests to build their own chicken tacos as they like.

Photography by Jiwon Kim.

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