Avocado & Chicken Spicy Tacos

Ingredients

· McCain® Harvest Splendor® Sweet Potato Thin Fries 5/16″ XL
· Taco shells – 4 nos   · Pouched shredded chicken – 200 g
· Red capsicum – 1 nos   · Sliced avocado – 1 nos
· Sliced red onion – 1 nos   · Sliced red chilli – 1 nos
· Iceberg lettuce – 100 g   · Mayonnaise – 4 tbsp
· Limes – 2 nos   · Chopped coriander
Salsa
· Diced tomatoes – 2 nos   · Red capsicum – 1/2 nos
· Chopped bird eye chilli – 1 nos   · Diced red chilli – 1 nos
· Diced red onion – 1 nos   · Caster sugar – 1 tbsp
· White vinegar – 2 tbsp   · Olive oil – 1/2 tsp

Preparation

· Deep-fry McCain® Harvest Splendor® Sweet Potato Thin Fries 5/16″ XL at 177˚C for 2 minutes 30 seconds.
· For the salsa, combine all the ingredients, season with salt & pepper and chill for at least 1 hour.
· Build the tacos by spreading mayonnaise on both sides of the shell and filling them with lettuce, avocado slices, shredded chicken, capsicum, red onion and chilli.
· Squeeze lime on each taco and add a spoonful of salsa.
· Add the coriander on top of each taco and serve together with the sweet potato fries.

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