Chicken tacos with white jalapeño dip

Chicken tacos with dip Easy Food

Makes 6

2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, 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
30g jalapeno, finely chopped
Garlic salt
Serve with:
Soft or hard taco shells

  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.

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