Chicken Tacos

Time 30 min
Difficulty Easy
Makes 8


Tegel Fresh Chicken Mince
  • 500g Tegel Fresh Chicken Mince
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 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)


1. Preheat the oven to 180°C.

2. Heat a dash of oil in a frying pan. Add the Tegel Fresh 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.

3. 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.

4. 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.

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