|Taco shells||12 , warmed|
|Head of lettuce||1⁄2 , shredded|
|Tomatoes||2 , chopped|
|Red onion||1 , finely chopped|
|Grated cheese||4 Ounce (125 Gram Mature Cheddar)|
|Bottled tomato salsa||4 Tablespoon|
|Chicken chili filling||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Minced chicken||1 Pound (500 Gram)|
|Mexican chili powder||1 Teaspoon|
|Water||4 Fluid Ounce (125 Milliliter)|
|Tomato paste||2 Tablespoon|
|Ground black pepper||To Taste|
|Coriander||2 Tablespoon, chopped|
1. To make filling, heat oil in a saucepan over a medium heat, add onion and cook, stirring, for 5 minutes or until onion is soft. Add garlic and cook for 1 minute longer.
2. Add chicken and cook, stirring, for 4-5 minutes or until chicken is brown and crumbly. Stir in chili powder, water, tomato paste (puree) and black pepper to taste, cover and cook, stirring occasionally, for 5 minutes. Stir in coriander.
3. Divide filling evenly between taco shells, top with lettuce, tomatoes, onion and cheese and accompany with salsa.