Chicken, lemon and ricotta soft tacos

Photography by Cath Muscat

Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Cooking Time

30 minutes

Makes

10

Ingredients

• 750g chicken breast fillet, thinly sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 medium zucchini, cut into batons
• 200g cup mushrooms, thickly sliced
• 10 flour tortillas
• 200g fresh ricotta cheese, crumbled
• 1/2 cup finely grated parmesan cheese

Method

1. Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.

2. Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes or until browned and cooked through. Transfer to a bowl. Cover to keep warm.

3. Heat remaining oil in pan. Cook zucchini and mushroom for 5 minutes or until vegetables are just tender. Return chicken to pan. Cook for 2 minutes or until heated through.

4. Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.

Notes

• We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.

  You can use white corn or wholemeal tortillas instead of flour.