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Chicken tacos with green pepper salsa

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

By Mike Robinson

From Saturday Kitchen

Ingredients

2 chicken breasts, cut into thin strips
1 can of drained and washed cannellini beans
1 red onion, thinly sliced
1 red chilli, chopped
1 clove garlic, crushed
small bunch of coriander, chopped
½ lemon, juice only
salt and freshly ground black pepper
100ml/3½fl oz sour cream
4 taco shells

For the salsa

3 plum tomatoes, de-seeded and chopped
1 red chilli, chopped
1 green pepper, finely chopped
½ red onion
½ lemon, juice only
1 tbsp olive oil

To garnish

50g/2oz cucumber, finely sliced
50g/2oz cheddar, grated
½ red onion, diced

Method

In a deep pan, sauté the chicken in a little oil until just cooked.
Add the beans and onion, chilli and garlic and some chopped coriander.
Add the lemon juice and season, and then mix in a little sour cream.
In another bowl, mix the salsa ingredients together.
To serve, spoon the chicken mix into the taco shells and add some salsa. Dollop a little more sour cream inside, garnish with the cucumber, grated cheddar and red onion, and eat with gusto!