Easy Leftover Chicken Tacos

• servings: 4 servings
• active time: 8 minutes
• total time: 18 minutes

Ingredients

1 tbsp Olive Oil

1 Garlic Clove (peeled and chopped)

2 tbsp Tomato Puree

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Oregano

½ tsp Chili Powder

½ tsp Salt

¼ tsp Pepper

60 ml Boiling Water (you can also use chicken stock)

400 g Cooked Chicken (diced or shredded)

8 Hard Corn Taco Shells (or soft flour tortillas)

150 g Cheddar Cheese (grated)

1 Red Onion (thinly sliced)

2 tbsp Coriander (chopped)

1 Avocado (halved, stone removed and chopped)

12 Cherry Tomatoes (halved)

1 Lime (quartered)

Directions

Preheat the oven to 180°c (160 fan/ Gas Mark 4/ 350F).

Heat the oil in a large frying pan and cook the garlic for two minutes.

Add the tomato paste and taco spices. Stir to combine then pour in 60 ml of boiling water (you could also use chicken broth / chicken stock) and mix in with a wooden spoon.

Add the cooked chicken and cook on a medium high heat for two or three minutes.

Place the taco shells in a baking dish then spoon the chicken into the taco shells, top with the grated cheese, and oven bake (or grill) for five minutes or until the cheese has melted.

Add toppings of choice and serve.

Nutrition

• Calories: 578 kcal
• Total Fat: 35 g
• Saturated Fat: 13 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Cholesterol: 114 mg
• Sodium: 675 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 38 g