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🍽️ Crispy Chicken Tacos with Fresh Salad

266 kcal · 30 min · 4 servings

Ingredients

• 50 g Taco shells (4 Taco shells)
• 2 small romaine lettuce hearts
• 1 red onion
• Lemons
• 40 g Cheddar
• 480 g chicken breast fillets (4 chicken breast fillets)
• Salt
• Pepper
• 1 tbsp olive oil
• 2 tbsp chili sauce (sweet-hot)
• Cayenne pepper
• Chili flakes

Instructions

1. 1. Place the taco shells on a baking sheet.
2. 2. Warm the shells in the preheated oven according to the package instructions.
3. 3. Thoroughly wash the lettuce hearts.
4. 4. Remove the tough stems from the lettuce.
5. 5. Dry the leafy greens using a salad spinner or kitchen towel.
6. 6. Cut the lettuce leaves into very fine strips.
7. 7. Peel the onion.
8. 8. Dice the onion into small, fine cubes.
9. 9. Squeeze half of the lemon to extract the juice.
10. 10. Grate the cheddar cheese finely.
11. 11. Rinse the chicken breast fillets under cold running water.
12. 12. Pat the meat dry with kitchen paper.
13. 13. Season the fillets with salt and pepper.
14. 14. Heat oil in a grill pan.
15. 15. Fry the chicken breast fillets for about 3 to 4 minutes on each side.
16. 16. Remove the pan from the heat and let the meat rest until fully cooked.
17. 17. Cut the cooked chicken meat into small cubes.
18. 18. Mix the meat with chili sauce.
19. 19. Add 1 to 2 tablespoons of lemon juice.
20. 20. Sprinkle some cayenne pepper over it.
21. 21. Finally, season the mixture with salt to taste.
22. 22. Fill the prepared taco shells with the salad.
23. 23. Add the seasoned chicken meat into the shells.
24. 24. Sprinkle the diced onions over it.
25. 25. Top the tacos with the grated cheddar cheese.
26. 26. Finally, add chili flakes as a topping.

Nutrition per serving

• kcal: 266
• Protein: 33 g · Fett/Fat: 10 g · Carbs: 11 g