Smoky chipotle chicken taco bowl Recipe | Better Homes & Gardens Australia

Ingredients

• 600g chicken thigh fillets, sliced
• 35g sachet chipotle seasoning mix
• 1 Tbsp extra virgin olive oil
• 4 white corn tortillas, cut in wedges
• 4 ripe tomatoes, seeded and diced
• 4 green shallots, finely sliced
• 1⁄2 red onion, finely diced
• 3 cloves garlic, minced
• 1⁄4 bunch coriander, roughly chopped
• Sea-salt flakes and freshly-ground black pepper, to season
• 1 small iceberg lettuce
• 2 cups cooked rice
• 400g black beans, rinsed, drained, warmed
• 2 Lebanese cucumbers, cut into fine batons
• 1 cup grated tasty cheese
• Sour cream, to serve
• Guacamole, to serve
• 2 Tbsp smoky chipotle aioli
• Lime wedges, to garnish