Makes 6
adjust servings:

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For the dip:

Serve with:

  1. Heat the olive oil in a large pan. Add the onion and garlic and cook on a medium heat for 2-3 minutes until softened.
  2. Add the mince and cook, stirring with a wooden spoon to break up the meat for 5-6 minutes or until browned.
  3. Add the chilli powder, garlic powder, onion powder, oregano, paprika and cumin to the chicken. Stir to make sure well combined.
  4. Add the coriander and cherry tomatoes and cook, stirring for another 1-2 minutes. Season with salt and pepper.
  5. Mix the sour cream, lime juice, coriander, jalapeño in a small bowl. Add garlic salt to taste. Serve dolloped into tacos.

Nutrition Facts

Per serving: 225 kcals, 12.7g fat (4.0g saturated), 5.5g carbs, 1.5g sugars, 23.0g protein, 1.4g fibre, 0.093g sodium

ChickenDinnerLow sugar30-minute mealsLow-fatOne-potMexicanFamily mealsCuisinesQuick and easyMake it Healthy

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