🍽️ Chicken Tacos with Fresh Salsas

Name: Chicken Tacos with Fresh Salsas
Total time: 30 min
Yield: 4 servings
Ingredients: 1 avocado; 1 garlic clove; sea salt; lime juice; 2 tomatoes; 1 shallot; cayenne pepper; 2 chicken breast fillets; 4 spring onions; 2 tomatoes; 1 handful leaf lettuce (e.g. Lollo rosso and biondo); 1 red onion; 1 tsp dried thyme; salt; pepper (from the mill); 2 tbsp olive oil; 4 tortilla flatbreads; 1 handful cilantro

409 kcal · 30 min · 4 servings

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Ingredients

1 avocado
1 garlic clove
sea salt
lime juice
2 tomatoes
1 shallot
cayenne pepper
2 chicken breast fillets
4 spring onions
2 tomatoes
1 handful leaf lettuce (e.g. Lollo rosso and biondo)
1 red onion
1 tsp dried thyme
salt
pepper (from the mill)
2 tbsp olive oil
4 tortilla flatbreads
1 handful cilantro

Instructions

1. Peel the avocado, halve it, and remove the pit.
2. Mash the avocado flesh with a fork in a bowl.
3. Peel the garlic clove and chop it finely.
4. Stir the chopped garlic into the avocado.
5. Season the avocado mixture with salt and lime juice to taste.
6. Pour boiling water over the tomatoes and let them sit briefly.
7. Remove the tomatoes from the water and peel off the skin.
8. Cut the peeled tomatoes into small cubes.
9. Peel the shallot and cut it into fine cubes.
10. Mix the shallot cubes with the tomato cubes.
11. Season the tomato mixture with salt, lemon juice, and cayenne pepper.
12. Wash the chicken breast fillets and pat them dry with kitchen paper.
13. Wash the spring onions, trim the ends, and slice them into rings.
14. Wash the tomatoes for the filling, quarter them, and remove the core.
15. Cut the cored tomatoes into small cubes.
16. Wash the salad, remove tough stems, and tear the leaves into small pieces.
17. Peel the onion, halve it, and slice it into thin strips.
18. Rub the chicken breasts with thyme.
19. Season the chicken with salt and pepper.
20. Heat oil in a pan and fry the chicken over medium heat for about 6 minutes until golden brown.
21. Warm the tortillas briefly in the oven or in a dry pan.
22. Top the tortillas with the prepared vegetable ingredients.
23. Add the two salsas over the filled tortillas.
24. Slice the cooked chicken into thin strips.
25. Place the chicken slices on the tacos.
26. Sprinkle fresh coriander over the tacos.
27. Roll up the tacos and serve immediately.

Nutrition per serving

kcal: 409
Protein: 30 g · Fett/Fat: 16 g · Carbs: 35 g