Spicy chicken tacos
1 tbsp olive oil
150g brown onion, finely chopped
500g minced chicken
35g packet taco seasoning mix
375g bottled thick and chunky taco sauce
10 stand ’n’ stuff taco shells
60g cup finely shredded iceberg lettuce
120g carrot, coarsely grated
125g cherry tomatoes, quartered
60g coarsely grated cheddar cheese
½ cup loosely packed fresh coriander leaves
80g sour cream
Heat oil in large frying pan; cook onion, stirring, until softened.
Add chicken; cook, stirring, until browned.
Add taco seasoning; cook, stirring, until fragrant.
Add half the taco sauce and the water; cook, stirring occasionally, about 7 mins or until mixture thickens.
Remove from heat; season to taste.
Meanwhile, heat taco shells according to directions on packet.
Divide chicken mixture into shells; top with lettuce, carrot, tomato, cheese, coriander, sour cream and remaining sauce.