Chicken and pinto bean tacos | Reader's Digest Australia

Ingredients

• 350 g skinless chicken breast fillets, cut into strips
• 3 cloves garlic, chopped
• juice of 1 lime
• 1/2–1 teaspoon Mexican seasoning mix
• 1 tablespoon extra virgin olive oil
• 2 red, green or yellow capsicums, seeded and thinly sliced
• 1 can pinto or borlotti beans, about 400 g, drained and rinsed
• 8 taco shells (crisp corn tortilla shells)
• 1 avocado
• 100 g crisp lettuce leaves, torn or shredded3 spring onions, thinly sliced
• 1/4 cup (7 g) fresh coriander leaves
• 1 tomato, diced or sliced
• Tabasco sauce to taste
• 1/3 cup (90 g) fromage frais or yogurt
• salt and pepper