Chicken tacos

Ingredients

2 Tbsp	Olive oil
1	Onion, finely chopped
400 g	Chicken mince (Main)
1	Canned tomatoes, chopped
¼ tsp	Chilli powder
4	Taco shells (Main)
4	Iceberg lettuce, leaves, shredded into thin strips
2	Carrots, grated
¼ cup	Low-fat sour cream, to serve

Directions

1. Heat a saucepan, add oil and onion and cook over a medium heat for five minutes to soften. Add chicken mince and stir-fry for five minutes to lightly brown.
2. Add canned tomatoes and simmer for five to 10 minutes or until liquid has reduced and mixture thickened. Add chilli powder and season with salt and pepper to taste.
3. At the same time, warm taco shells in an oven heated to 180C for five minutes until crisp.
4. Spoon chicken mixture into taco shells, scatter with some shredded lettuce and grated carrot.
5. Serve sour cream on the side to dollop over tacos if desired.