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

1. Mix together all the ingredients for the chilli cream sauce until combined, then cover and refrigerate until ready to serve. 
2. 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. 
3. Add the mince and cook for five minutes, breaking up the meat with a wooden spoon, until lightly browned.
4. 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