Mexican Shredded Chicken Tacos
These Mexican Shredded Chicken Tacos are incredibly yummy, easy to make and perfect for family taco nights!
Servings: 12 Tacos
Calories: 257kcal
Ingredients
- 12 taco Shells
- 1 tablespoon olive oil
- 1 red onion , finely chopped
- 2 tablespoon taco seasoning
- 3 cups cooked chicken , shredded
- 400 g kidney beans , drained
- ½ cup water
- 2 cups mozzarella cheese
- 1 avocado , mashed
- 1 tomato , chopped
- 2 tablespoon fresh cilantro , roughly chopped
Instructions
- Preheat oven to 220°C / 430°F.
- Heat the oil in a large frying pan over medium heat, add onion and cook for 2 to 3 minutes until softened.1 tablespoon olive oil, 1 red onion
- Add chicken, taco seasoning, beans and water and cook for 2 to 3 minutes, then turn off the heat.2 tablespoon taco seasoning, 3 cups cooked chicken, 400 g kidney beans, ½ cup water
- Now, divide the chicken mixture between the taco shells, sprinkle cheese on top and bake for 10-12 minutes or until the cheese is melted.12 taco Shells, 2 cups mozzarella cheese
- Top the baked tacos with tomatoes and a tablespoon of mashed avocado.1 avocado, 1 tomato
- Garnish with cilantro.2 tablespoon fresh cilantro
Notes
If you like soft tacos, use flour or corn tortillas instead.
Nutrition
Serving: 1Taco | Calories: 257kcal | Carbohydrates: 19g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 219mg | Potassium: 376mg | Fiber: 5g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 2mg