Makes 6
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
400g chicken mince
1 tsp chilli powder
1 tsp garlic powder
1 tsp onion powder
1 tbsp oregano
1 tsp paprika
1 tsp cumin
2 tbsp fresh coriander, roughly chopped
40g cherry tomatoes, quartered
Salt and black pepper
For the dip:
150g sour cream
Juice of 1 lime
1 tbsp fresh coriander, finely chopped
1 small red chilli, deseeded and finely chopped
1 tsp smoked paprika
Garlic salt
Serve with:
Soft or hard taco shells
- Mix together all the ingredients for the chilli cream sauce until combined, then cover and refrigerate until ready to serve.
- Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
- Add the mince and cook for five minutes, breaking up the meat with a wooden spoon, until lightly browned.
- Add the remaining ingredients and cook for another two mintes until the tomatoes have softened. Season to taste and serve in taco shells with the chilli cream sauce.
Per Serving:
225kcals, 12.7g fat (4.0g saturated), 5.5g carbs, 1.5g sugars, 23.0g protein, 1.4g fibre, 0.093g sodium