Chicken Tacos With Guacamole

• 1 None ripe avocado, de-stoned and peeled
• 75 g plain yoghurt
• Few drops tabasco sauce
• 1-2 tbsp lime juice
• 215 g can kidney beans
• 212 g canned sweetcorn, drained
• 1/2 None red pepper, deseeded and cut into strips
• 2 None red onions, peeled and finely sliced
• 1 None red chilli, deseeded and chopped
• 300 g chicken fillet, cut into bite-size pieces
• 1 None garlic clove, peeled and finely chopped
• 12 None taco shells
• 30 g coriander, leaves picked
• 6 tbsp sour cream

1. To prepare the guacamole, mash the avocado with the yogurt, hot sauce and lime juice. Season. Chill until ready to serve.
2. Heat the oil in a frying pan, season the chicken then add the chicken and garlic to the pan. Stir-fry for approximately 6 mins until the chicken is cooked through. Remove from the pan and add the kidney beans, sweet corn, red bell pepper, onion and chili.
3. Divide the mixture between the taco shells. Garnish with the cilantro. Serve with the guacamole and sour cream.

avocado, yoghurt, tabasco sauce, lime juice, kidney beans, sweetcorn, red pepper, red onions, red chilli, chicken fillet, garlic, taco, coriander, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/16042 (may not work)