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Mexican Taco Salad Bowl
Ingredients
  • 500g chicken tenderloins
  •  
  • 30g packet Old El Paso Spice Mix For Tacos
  •  
  • 2 tbsp extra virgin olive oil
  •  
  • 420g can super sweet corn kernels, drained
  •  
  • 435g can Old El Paso Refried Beans
  •  
  • ⅓ cup whole-egg mayonnaise
  •  
  • 1 tbsp lime juice, plus wedges to serve
  •  
  • 60g baby spinach
  •  
  • 8 Old El Paso Taco Shells, broken
  •  
  • 1 avocado, sliced
  • Salsa
  • 2 finely chopped tomatoes
  •  
  • ½ small red onion, finely chopped
  •  
  • 2 tbsp chopped fresh coriander leaves
  •  
  • 1 tbsp lime juice
Note: Ingredients may have been altered from the original.
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