These tacos are versatile, yum and incorporate all five food groups. Consider halving the recipe ingredients for a smaller batch.
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Chicken and Avocado Soft Tacos
10
Serves
0
Serves of fruit (per serve)
1
Serves of vegetables (per serve)Ingredients
- 20 x 15cm soft tortillas
- 500gm roasted, shredded chicken breast
- 1 x 400gm tin red kidney beans, drained, rinsed and crushed
- 1 baby cos lettuce, shredded
- 2 avocados, diced
- 4 roma tomatoes, diced
- 30ml lemon juice
- 15ml olive oil
- ½ tsp sea salt
- 100gm grated cheddar
- 100ml light sour cream
Method
- Wrap the tortillas in foil and warm in the oven or lightly grill them on a BBQ or grill pan before serving.
- Gently mix together the diced avocado, tomato, lemon juice and olive oil and season with sea salt.
- Lay out the tortillas and spread each with a heaped teaspoon of crushed beans, then a pinch of lettuce and chicken, a spoonful of the avocado and tomato salsa, a teaspoon of sour cream and a sprinkle of cheese.
- Serve while the tortillas are still warm.
Recipe Notes
- Roasted, shredded chicken breast can be stored in an airtight container in the fridge for 1 -2 days or in the freezer for 3 – 4 months.
- If possible, choose vegetables grown locally to you.
These tacos are versatile, yum and incorporate all five food groups. Consider halving the recipe ingredients for a smaller batch.
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Nutrition per serving
|
1795 kJ |
17.8g Fat |
5.6g Sat. Fat |
34g Carbs |
4.9g Sugars |
10.5g Fibre |
26g Protein |
761mg Sodium |
| 627 per 100 g |
6.2g per 100 g |
1.9g per 100 g |
12g per 100 g |
1.7g per 100 g |
3.7g per 100 g |
9g per 100 g |
266mg per 100 g |
Acknowledgements
Created by Matt Golinski, celebrity chef and Health and Wellbeing Queensland’s healthy food ambassador.