- 40g bag tortilla chips
- 4 skinless chicken breasts
- 200g tub spicy tomato salsa
- 142ml pot soured cream
- handful grated mature cheddar
Spicy chicken tacos: Cube the chicken, then fry for 5 mins until golden. Toss with salsa and stuff into warmed taco shells. Dollop on soured cream and sprinkle with cheese and shredded lettuce.Slashing the chicken
Slashing the chicken helps the topping to stay on and also allows the heat to penetrate the chicken more quickly.