Tuesday, January 22, 2013

Allergy free chicken tacos recipe

Those are my Mum's homegrown tomatoes.

  • 1 tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp chilli flakes, crushed
  • ¼ tsp dried oregano
  • ½ tsp paprika
  • 1½ tsps cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 teaspoon of cornflour
Taco mince
  • 2 tsps olive oil
  • 1 brown onion, finely chopped
  • 500g chicken mince
  • 1½ cups thick tomato salsa
  • 1 Massel salt reduced vegetarian chicken ultracube
  • ¼ cup cold water
  • 125g can kidney beans, drained, rinsed
Toppings and shells
  • Iceberg lettuce leaves, thinly sliced
  • Tomato, thinly sliced
  • Red capsicum, thinly sliced
  • 12 hard taco shells
  • Taco salsa


  • In a small bowl, mix together the seasoning ingredients and set aside.
  • Heat the oil in a non-stick frying pan or large saucepan over a medium heat.
  • Add the onion and cook until softened and clear.
  • Add the chicken mince and cook, stirring to break up the mince, for 5 minutes or until white.
  • Add the salsa and stir to combine.
  • Crumble over the chicken stock cube.
  • Add the seasoning mix and stir through.
  • Add the cold water and the red kidney beans.
  • Bring the sauce to the boil.
  • Reduce the heat to medium-low.
  • Simmer, stirring occasionally, for 10-12 minutes or until the sauce reduces and thickens.
  • While the sauce thickens, preheat oven to 180°C.
  • Line a large baking tray with baking paper.
  • Place taco shells upside down slightly apart on the tray.
  • Heat for 5 minutes or until hot, but not browned.
  • Serve with taco salsa.

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