Baked Crunchy Tacos

Ingredients

• 7 Mission Street Tacos

  1 jar Mission Medium Chunky Salsa

  1 pkt Mission Taco Seasoning

   

• Filling:

• 500-600g chicken breasts

• 2 tbsp oil

• Salt, to season

• Pepper, to season

  1½ cups chicken stock

  1 red onion, diced

  1 clove garlic, chopped

  1 tsp chilli flakes

• 1 cup tasty cheese, shredded

   

• Guacamole:

• 1 avocado

  2 tbsp lemon juice

  ¼ tsp salt

  ¼ tsp garlic powder

  ¼ tsp coriander leaves

   

• Garnish:

• Coriander leaves, garnish

  Jalapeños, garnish

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Mission Street Tacos

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Instructions

• Step 1

  Preheat oven to 180°C.

• Step 2

  Season chicken breasts with salt and pepper.

• Step 3

  Add 1 tbsp of oil to a hot pan and swirl the pan to cover the entire surface. Add chicken and brown for 4 minutes on each side.

• Step 4

  Add 1 cup of chicken stock and cover the pan with a lid. Cook for 8 - 10 minutes over medium heat. To check if the chicken is cooked, use a meat thermometer. Chicken should be 73 - 74°C

• Step 5

  Place cooked chicken into a large bowl. Keep ½ cup aside of excess liquid from the pan into a jug, disregard the rest. Use 2 forks to shred chicken and set aside.

• Step 6

  In the same pan, add 1 tbsp of oil, onions, garlic, shredded chicken, 2tbsp taco seasoning, chilli flakes and ½ cup chicken stock. Cook until well combined, 2 - 3 minutes. Add Mission Medium Chunky Salsa and mix through.

• Step 7

  Add Mission Street Tacos to a lined baking tray. Spoon on taco filling, add cheese and fold over. Repeat this step for 7 street tacos. Bake for 10 minutes. Cheese should be melted and tacos golden and crispy.

• Step 8

  To create guacamole, add avocado, lemon juice, salt, garlic powder and coriander leaves into a blender and blitz until well combined.

• Step 9

  Serve crunchy tacos with coriander leaves, sliced jalapeño and lime wedges.