Allergy free chicken tacos recipe

Those are my Mum's homegrown tomatoes.

Method
Seasoning

• 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

Method

• 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.