Dress this up with some Avocado Dip, chopped red onion and some chopped chilli.
453g jar medium or mild chunky salsa
1 barbecue chicken, meat removed and shredded
10 jumbo taco shells, heated as directed
1 cup grated tasty cheese
2 tomatoes, finely diced
300ml tub sour light cream
Place the salsa into a medium saucepan and heat over a medium heat until hot. Add the chicken and cook for 2-3 min or until warmed through.
Fill warmed taco shells with chicken mixture and top with cheese and tomatoes. Serve with sour cream and lime wedges if desired. Garnish with coriander sprigs.