
Mexican Chicken ‘Taco’ with Sweet Potato
Serves 6 | 2 taco per serving
Ingredients
- 12 slices Gardenia 100% Wholemeal Extra Soft & Fine Bread
- 1 tsp Oil
- 10 g Onion, diced
- 20 g Yellow bell pepper, cut into thin strips
- 20 g Red bell pepper, cut into thin strips
- 20 g Canned black beans, drained
- 6 tbsp (120g) Baked sweet potato, mashed
- 12 leaves Lettuce
Chicken Filling
- 200 g Chicken breast, cut into thin strips
- 1 1⁄2 tbsp Taco spice mix
- 1⁄2 tsp Paprika
- 1⁄4 tsp Lime juice
- 1 tbsp Water


Method
- Preheat oven to 180°C.
- In a bowl, combine all ingredients for chicken filling. Chill in the refrigerator for 15 to 20 minutes.
- To prepare the taco shells, trim the crust from the bread and flatten each slice with a rolling pin. Cut each slice of bread into a round shape using a round cutter. Then, hang each slice of bread over 2 bars of the oven rack (like an upside down ‘U’ shape). Bake for 5 to 7 minutes or until the bread is slightly crispy, and look like taco shells when removed from the oven. Set aside.
- In a pan, heat oil over medium heat, fry the onion until lightly browned and fragrant.
- Add in chicken, bell pepper strips and black beans. Continue to fry until chicken is cooked through. Add some water if the filling is too dry.
- Transfer chicken mixture to a bowl, divide into 12 portions.
- To assemble a taco, take 1 bread taco shell, spread 1⁄2 tablespoon of mashed sweet potato, add one portion of stir-fried chicken filling, and garnish with a piece of lettuce. Repeat the same step for remaining taco shells.
- It is now ready to be served!
Note:
- To bake whole sweet potato, pierce sweet potato skin for few times with a fork. Then, bake the sweet potato in the preheated oven (180°C) for approximately 45 to 60 minutes.
- The bread crusts can be baked in the oven and used to make croutons or bread crumbs.