For a meal the whole family will love try this easy Mexican style dish.
Prep time:10 mins
Cook time:4 mins
- 2 chicken breast fillets, cut into strips
- 2 teaspoons Mexican Seasoning
- 1 tablespoon oil
- 8 taco shells, warmed
- 300g can Edgell Corn Kernels, drained
- 1 avocado, chopped
- 2 tomatoes, finely diced
- ½ cup light sour cream
- 2 tablespoons chopped chives
Coat chicken strips in Mexican seasoning. Heat oil in a frypan and sauté chicken strips for 3-4 minutes or until cooked through.
Fill taco shells with chicken, Edgell Corn Kernels, avocado and diced tomatoes. Top with sour cream and chives. Serve immediately.
400g rump steak cut into strips can be substituted for the chicken.