Recipes
Free Range Chicken Tacos
4-6
10 min
20 min
Rating:
Ingredients
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- 500g Lilydale Free Range chicken mince
- 1 brown onion, finely chopped
- 1/2 red capsicum, seeded and deveined, finely chopped
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon chilli powder
- 400g diced tomatoes
- 1/4 cup tomato paste
- 2 teaspoons sugar
- 1/4 chopped fresh coriander leaves
- 10 jumbo taco shells
- shredded iceberg lettuce
- diced tomatoes
- grated tasty cheese
- sour cream (optional)
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Method
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| 1 |
Preheat oven to 180'C |
| 2 |
Heat oil in a large non-stick frying pan over a medium heat. Add onion and capsicum and cook, stirring for 5 minutes. Increase heat, add Lilydale chicken mince, garlic, cumin, ground coriander, oregano and chilli powder and cook stirring for 5 minutes longer or until chicken mince is cooked, using the side of the spoon to break the mince into small pieces. |
| 3 |
Add tomatoes, tomato paste and sugar. Reduce heat and simmer, stirring for 5 minutes or until very thick. Stir in corinader leaves. |
| 4 |
Place taco shells on an oven tray and heat in oven for 5 minutes or as directed on the packet. Fill taco shells with chicken mixture and top with lettuce, tomatoes, cheese and sour cream, if desired. |
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Cook tips
- If desired, add some mild, medium or hot salsa.
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