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🍽️ Crispy Chicken Tacos with Fresh Salad Topping

452 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 2 tbsp chili sauce (sweet-hot)
• 1 tbsp lemon juice
• cayenne pepper
• 1 romaine lettuce heart
• 1 red onion
• 50 g black olives (pitted)
• 4 chicken breast fillets
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 4 taco shells
• 60 g freshly grated cheddar
• chili flakes

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into quarters and remove the core.
3. 3. Dice the tomato flesh into small pieces.
4. 4. Mix the diced tomatoes with the chili sauce and lemon juice.
5. 5. Season the tomato mixture with salt and cayenne pepper to taste.
6. 6. Wash the head of the iceberg lettuce.
7. 7. Remove the hard stems and wilted leaves.
8. 8. Tear the lettuce leaves into small, bite-sized pieces.
9. 9. Peel the onion.
10. 10. Dice the onion very finely.
11. 11. Slice the olives into thin rounds.
12. 12. Wash the chicken breast fillets.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Season the chicken with salt and pepper.
15. 15. Heat oil in a grill pan.
16. 16. Fry the chicken on each side for 3 to 4 minutes in the hot pan.
17. 17. Remove the meat from the pan and let it rest until fully cooked.
18. 18. Warm the taco shells briefly in a hot pan.
19. 19. Fill the taco shells with the prepared salad.
20. 20. Add the diced tomatoes, onion cubes, and olive slices on top.
21. 21. Slice the cooked chicken into thin strips.
22. 22. Distribute the chicken slices over the salad in the tacos.
23. 23. Sprinkle grated cheese and chili flakes over the tacos.
24. 24. Serve the tacos immediately.

Nutrition per serving

• kcal: 452
• Protein: 54 g · Fett/Fat: 18 g · Carbs: 18 g