Spicy Chicken Tacos

(SERVES 4)

• For the filling:
• 100 g/4 oz/1 cup cooked chicken, finely chopped
• 4 spring onions (scallions), chopped
• 213 g/7 ½ oz/1 small can red kidney beans, drained
• 4 tomatoes, skinned and chopped
• 1 small red (bell) pepper, chopped
• Salt and freshly ground cumin
• 2.5 ml/ ½ tsp dried oregano
• 15 ml/1 tbsp chopped parsley
• For the dressing:
• 1 small avocado, halved and stoned (pitted)
• 10 ml/2 tsp lemon juice
• 1 green chilli, seeded and chopped
• 1 garlic clove, crushed
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• A dash of Worcestershire sauce

To Serve:

• Shredded lettuce
• 8 taco shells
• 15 g/ ½ oz Parmesan cheese, thinly shaved with a potato peeler

Thoroughly mix together all the filling ingredients. Scoop the avocado flesh into a blender or food processor and discard the skin. Add the remaining dressing ingredients and blend until smooth. Season to taste. Put some lettuce in the taco shells and drizzle in the dressing. Top each with a few slivers of Parmesan cheese and serve.