Chicken tacos

Pick up a barbecued chicken on your way home and use it to make these tacos for a speedy Tuesday night dinner.

Preheat oven to 180°C. Remove tacos from packaging, leaving the provided 'wedge' in centre of shells. Place tacos slightly apart on a baking tray. Heat for 5 to 10 minutes or until hot.
Meanwhile, remove meat from chicken and shred. Place in taco shells. Top with lettuce, tomato, salsa, cheese, sour cream and guacamole. Serve.

Source

8 stand 'n' stuff taco shells

1 barbecued chicken

4 iceberg lettuce leaves, shredded

3 tomatoes, diced

2/3 cup homemade thick 'n' chunky salsa

2/3 cup grated tasty cheese

1/2 cup sour cream

2 cups homemade guacamole

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