Ingredient

• 35g pkt Mission Taco Seasoning
• 2 tbsp rice flour
• 750g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
• 2 tbsp olive oil
• 168g pkt Mission Taco Shells Regular
• 1 carrot, peeled, cut into matchsticks
• 1 red capsicum, seeded, thinly sliced
• 1 cup (80g) shredded wombok (Chinese cabbage)
• 1 Lebanese cucumber, cut into matchsticks
• 2 avocados, stoned, peeled, mashed
• 60g fetta, crumbled
• 1/4 cup coriander leaves
• Mission Salsa, to serve
• Lime wedges, to serve

Direction

1. Combine seasoning and rice flour in a bowl. Add chicken. Toss to combine.
2. Heat oil in a frying pan over medium heat. Cook chicken in 3 batches, turning occasionally, for 5 mins or until golden and cooked through. Transfer to a plate lined with paper towel.
3. Meanwhile, heat the taco shells following packet directions.
4. Combine carrot, capsicum, wombok and cucumber in a bowl. Divide avocado, carrot mixture and chicken among taco shells. Top with fetta, coriander and salsa. Serve with lime wedges.