160 g packet taco shells
2 cups shredded roast chicken slices
375 g jar thick and chunky mild salsa
1 cup grated tasty cheese
sour cream to serve
Avocado and cucumber salsa
1 small avocado, finely chopped
1 Lebanese cucumber, finely chopped
½ cup fresh coriander
1 Tbsp olive oil
salt and pepper to taste
- Heat taco shells according to packet directions.
- Meanwhile, combine chicken and salsa in a medium saucepan. Stir over a medium to high heat for about 3 minutes, or until hot.
- To make salsa, combine all ingredients in a bowl.
- Divide cheese and chicken mixture evenly among taco shells. Top with the salsa. Serve with sour cream.