Chicken Tacos

The perfect recipe to whip up when you’re low on time & need a mid-week dinner that will leave you with leftovers for lunch! Light & filling, these tacos are high in protein & have a little kick of chilli to warm you up.

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 12 medium tacos


  • 4 chicken breasts, sliced
  • 1 packet Old El Paso Taco Spice Mix
  • 1 red onion, diced
  • 2 medium-sized tomatoes, diced
  • 1 serve of my Homemade Baked Beans
  • Fresh or can of corn
  • 100g fresh spinach
  • 12 soft or hard taco shells


  1. Preheat oven to 100 degrees celsius (fan forced).
  2. Warm Homemade Baked Beans or cook them fresh.
  3. Add a dash of olive oil then place chicken in a frypan over low heat & cook until tender. Once cooked, sprinkle with taco seasoning & remove from heat to serve.
  4. Wash spinach & corn & place in separate bowls for serving.
  5. Combine red onion & tomato in a bowl & mix until combined.
  6. Heat taco shells in oven as per packet directions.
  7. Serve each item in a separate bowl so that everyone can construct their own taco.

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