1 tablespoon olive oil
1 large brown onion
3 teaspoons minced garlic
1 green capsicum
1 red capsicum
1kg chicken thigh fillets
1 ½ tablespoons paprika
2 teaspoons ground cumin
2 cups tomato pasta sauce
½ teaspoon salt
¼ teaspoon chilli powder
Directions to Cook:
Finely dice onion and capsicums. Dice chicken fillets into 1 cm cubes.
Heat oil in a heavy based frypan over low-medium heat and sauté onions and capsicum until tender. Add the garlic and stir through. Add spices and cook further one minute until aromatic. Add chicken and increase heat. Cook for 5-10 minutes, stirring occasionally, until chicken is browned. Add pasta sauce and bring to the boil. Reduce heat and simmer for a further 10-15 minutes until chicken is cooked through and sauce thickens.
Heat taco shells according to packet directions and serve with chicken mix. Top with chopped lettuce, diced tomato, grated carrot and grated cheddar cheese. Dollop with sour cream or Guacamole (see Related Recipes).
NOTE: Adjust chilli powder quantities to suit individual taste.
Add rinsed and drained red kidney beans to the mix. Warm through.
Gluten Free Variation:
Check that taco shells are gluten free.
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