Chicken Tacos With Guacamole - cooking recipe

Ingredients

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

Preparation

To prepare the guacamole, mash the avocado with the yogurt, hot sauce and lime juice. Season. Chill until ready to serve.
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.
Divide the mixture between the taco shells. Garnish with the cilantro. Serve with the guacamole and sour cream.