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Chicken and chilli-bean tacos
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Diabetes-friendly and light tacos, perfect for a quick and healthy weeknight meal.
Ingredients:
  • 2 (about 200g each) single chicken breast fillets, thinly sliced
  • 1 x 420g can kidney beans, rinsed, drained
  • 2 ripe tomatoes, coarsely chopped
  • 1 fresh red birdseye chilli (optional), deseeded, finely chopped
  • 8 taco shells
  • 50g grated 93 per cent fat-free cheddar
  • 4 butter lettuce leaves, washed, dried, shredded
  • 50g extra-light sour cream (Pauls brand)
Instructions:
  • Preheat your oven to 180°C. Line a baking tray with non-stick baking paper and lay out the chicken pieces. Bake for 8 minutes or until fully cooked. Then, remove from the oven and cover with foil to retain warmth.
  • Simmer beans, tomato, chili, and coriander in a saucepan over medium heat until heated through, about 5 minutes.
  • Arrange the tacos on a baking tray and bake in the oven until crispy, about 5 minutes.
  • To create your perfect taco, generously spoon the flavorful bean mixture onto each taco. Then, layer on the seasoned chicken, sharp cheddar cheese, crisp lettuce, and finish it off with a generous dollop of creamy sour cream. Enjoy!

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