Looking for a relatively mindless weekday dinner dish? Our D.I.Y Tacos are exactly that. Plus, you can make a big batch for an easy entertainment spread.
The best part? Shop everything you need in one place – our Taco Collection – and get it delivered at the click of a button. No thinking or driving required!
Ingredients
Serves 2
For the taco fillings:
- 2 tbsp Chaloner Premium Extra Virgin Olive Oil
- 4 Old El Paso Hard Shell Tacos
- 4 Elgin Free-Range Chicken Breast, cubed
- 1 tbsp Nomu Moroccan Rub
- 2 cups iceberg lettuce, shredded
- 1 cup Lancewood Cheddar, grated
- El Burro Mercado Tomato Salsa
- 1 avocado, cubed
- 1 Lancewood Sour Cream
- 1 fresh jalapeño, thinly sliced
- Salt to taste
For the pickled red onion (you can use ready-made if you're time spent):
- 1 medium red onion, thinly sliced into rings
- ¼ cup white wine vinegar
- 1 tbsp brown sugar
Method
- Add the olive oil, cubed chicken, and Moroccan rub spices to a medium saucepan and sauté on medium-high heat for 5 mins. Salt to taste and set aside.
- Place the taco shells upside down on a baking tray and bake for 6-7 mins at 170 degrees Celsius or until crisp.
- Prepare the remainder of the toppings while the tacos are in the oven.
- Fill each taco with the shredded lettuce, chicken, avocado, cheese, sour cream, salsa, pickled onions, and jalapeños. Enjoy!
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Looking for more drink/mealspiration? Check out our other recipes here.