Chicken Tacos

1 tbsp olive oil
500g Tegel Lean & Lite Premium Mince
1 onion, finely chopped
1 clove garlic, crushed
1 400g can Mexican tomatoes
2 tbsp tomato paste
8 Jumbo taco shells
1 1/2 cups grated cheese
1 iceberg lettuce, shredded
3 medium tomatoes, chopped
Mexican salsa for serving (optional)

Preheat the oven to 180˚C.

Heat the oil in a frying pan. Add the chicken mince and cook over high heat for 5 minutes or until the mince is golden brown. Mash with a fork while browning to break up the mince. Add the onion and garlic to the pan and cook over medium heat for a further 2 to 3 minutes.

Add the Mexican tomatoes and tomato paste. Simmer for 10 minutes or until the sauce reduces and thickens.

Meanwhile, place the taco shells onto a baking tray. Heat in the preheated oven for 5 minutes, or until they are warm.

Serve the taco shells with the chicken mince mixture, cheese, lettuce and tomatoes. Top with salsa if desired.