Chicken tacos with green pepper salsa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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In a deep pan, sauté the chicken in a little oil until just cooked.
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Add the beans and onion, chilli and garlic and some chopped coriander.
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Add the lemon juice and season, and then mix in a little sour cream.
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In another bowl, mix the salsa ingredients together.
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To serve, spoon the chicken mix into the taco shells and add some salsa. Dollop a little more sour cream inside, garnish with the cucumber, grated cheddar and red onion, and eat with gusto!
Ingredients
- 2 chicken breasts, cut into thin strips
- 1 can of drained and washed cannellini beans
- 1 red onion, thinly sliced
- 1 red chilli, chopped
- 1 clove garlic, crushed
- small bunch of coriander, chopped
- ½ lemon, juice only
- salt and freshly ground black pepper
- 100ml/3½fl oz sour cream
- 4 taco shells
For the salsa
- 3 plum tomatoes, de-seeded and chopped
- 1 red chilli, chopped
- 1 green pepper, finely chopped
- ½ red onion
- ½ lemon, juice only
- 1 tbsp olive oil
To garnish
- 50g/2oz cucumber, finely sliced
- 50g/2oz cheddar, grated
- ½ red onion, diced
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