Prep time: 6-8 minutes
Cook time: 6-8 minutes
low-calorie cooking spray
2 garlic cloves, peeled and finely sliced
1 red onion, peeled, halved and finely sliced
½ red bell pepper, deseeded and thinly sliced
1 tsp ground cumin
1 tsp mild paprika
57g/2oz/¼ cup canned, chopped tomatoes
3 cooked chicken breasts, skinned and thinly sliced or shredded
freshly ground black pepper
4 taco shells
a handful of shredded iceberg lettuce leaves
1. Heat a large, nonstick frying pan sprayed with low-calorie cooking spray. When hot, add the garlic, red onion, bell pepper, cumin, paprika, tomatoes, and chicken, season well, and stir-fry for 5–6 minutes, stirring and shaking the pan constantly until the mixture is hot and the vegetables are just tender.
2. Place the taco shells on a large serving tray and line with the shredded iceberg lettuce. Spoon over the chicken mixture and serve the tacos immediately.
Source: Slimming World
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