Mexican Chicken Tacos

Go lighter with chicken instead of beef on your tacos. For even more flavor, add some cilantro to the mix.

Serves 4
Prep Time: 10 minutes

Ingredients

• 1 avocado, seeded, flesh scooped
• ½ cup sour cream
• ¼ cup lime juice, plus wedges to serve
• Salt and pepper, to taste
• 12 taco shells
• ½ rotisserie chicken, meat taken off the bone and shredded
• 1 (400-gram) can red kidney beans, drained
• 1 (400-gram) can corn kernels, drained
• 200 grams cherry tomatoes, halved
• 1 red bell pepper, seeded and sliced
• ½ red onion, sliced thinly
• 1 tablespoon taco seasoning
• 2 heads baby romaine lettuce, leaves separated

Procedure
1. Combine avocado, sour cream, and lime juice in a food processor or blender. Pulse until smooth. Season to taste.

2. Warm taco shells according to package directions.

3. Combine chicken, beans, corn, tomatoes, bell peppers, onions, and taco seasoning in a bowl.

4. Fill warmed taco shells with lettuce and chicken mixture. Top with a spoonful of the avocado mixture. Serve hot with lime wedges on the side.