Chicken tacos with tomato salsa & guacamole from The Good Chicken Cookbook by Marcus Bean

Ingredients

• 2 garlic cloves, finely chopped
• 1 tbsp olive oil
• 1 red (bell) pepper, deseeded and finely chopped
• 1 onion, finely diced
• 1 tsp ground coriander
• 200 ml/7 fl oz/scant 1 cup Chicken Stock
• 1 recipe quantity Tomato Salsa
• 1 recipe quantity Guacamole
• 500 g/1 lb 2 oz minced (ground) chicken
• 1 tsp smoked paprika
• ½ tsp chilli powder
• ½ tsp ground cumin
• 16 taco shells
• 100 g/3½ oz mature Cheddar cheese, grated
• 1 lime, cut into wedges