Quick tex-mex tacos


Serves: 4

Prep time: 6-8 minutes

Cook time: 6-8 minutes


low-calorie cooking spray 2 garlic cloves, peeled and finely sliced 1 red onion, peeled, halved and finely sliced ½ red bell pepper, deseeded and thinly sliced 1 tsp ground cumin 1 tsp mild paprika 57g/2oz/¼ cup canned, chopped tomatoes 3 cooked chicken breasts, skinned and thinly sliced or shredded salt freshly ground black pepper 4 taco shells a handful of shredded iceberg lettuce leaves

1. Heat a large, nonstick frying pan sprayed with low-calorie cooking spray. When hot, add the garlic, red onion, bell pepper, cumin, paprika, tomatoes, and chicken, season well, and stir-fry for 5–6 minutes, stirring and shaking the pan constantly until the mixture is hot and the vegetables are just tender.

2. Place the taco shells on a large serving tray and line with the shredded iceberg lettuce. Spoon over the chicken mixture and serve the tacos immediately.