Mexican Chicken Tacos

Ingredients:

• Taco Shells
• 1 tbsp. olive oil
• 1 small red onion, finely chopped
• Taco seasoning
• 400g shredded cooked chicken
• 400g can kidney beans, drained, rinsed
• 300g jar chunky tomato mild salsa
• ½ cup water
• 300g Mexican cheese
• 2 large vine-ripened tomatoes, chopped
• 1 large avocado, mashed
• Fresh coriander sprigs, to garnish
• Lime wedges, to serve

Instructions:

• Preheat oven to 220°C / 200°C fan-forced. Place taco shells in a greased baking dish, upside-down
• Bake for 2 to 3 minutes, or until warm. Remove. Cool slightly. Turn, open-side up
• Heat oil in a Crockpot over medium heat. Add onion. Cook, stirring for 3 to 4 minutes, or until soft. Add taco seasoning and cook, stirring for 30 seconds, or until fragrant. Add chicken, beans, salsa and water. Cook, until combined and heated through. Remove from heat.
• Divide chicken mixture amongst taco shells. Sprinkle evenly with Perfect Mexican cheese
• Bake for 12 minutes, or until cheese is melted and shells are golden and crisp. Remove from oven
• Scatter baked tacos with tomatoes. Dollop with mashed avocado. Garnish with coriander leaves. Serve with lime wedges