← All recipes

🍽️ Crispy Taco Shells with Chicken and Fresh Guacamole

616 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 3 tomatoes
• 1 onion
• 1 garlic clove
• 3 tbsp oil
• 1 tsp paprika powder (hot)
• salt
• pepper (from the mill)
• 1 tbsp lemon juice
• lettuce leaves
• 12 taco shells (ready-made product)
• 1 small onion
• 1 fresh green chili pepper
• 1 ripe avocado
• 1 tbsp lemon juice
• 0.5 bunch fresh cilantro
• salt
• black pepper (from the mill)
• 500 g fully ripe tomatoes
• 2 red chili peppers
• 1 onion
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tbsp tomato paste
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pan with one tablespoon of hot oil.
2. 2. Season the chicken breast pieces with salt and pepper.
3. 3. Fry the chicken in the pan for about five minutes per side until golden brown.
4. 4. Sprinkle paprika powder over the meat and fry briefly.
5. 5. Remove the chicken from the pan and keep it warm.
6. 6. Wash the tomatoes and cut them in half.
7. 7. Remove the seeds and cut the flesh into small cubes.
8. 8. Peel the onion and the garlic.
9. 9. Dice the onion and garlic very finely.
10. 10. Sauté the onion-garlic mixture in the remaining oil.
11. 11. Add the tomato cubes and simmer them for a few minutes.
12. 12. Season the tomato mixture with salt and pepper.
13. 13. Cut the lettuce into thin strips.
14. 14. Mix the chicken with the sautéed vegetables.
15. 15. Drizzle the filling with lemon juice.
16. 16. Fill the taco shells with the lettuce strips and the chicken mixture.
17. 17. Serve the tacos with your favorite dips.
18. 18. Peel the onion and chop it very finely.
19. 19. Wash the chili pepper and cut it lengthwise.
20. 20. Remove the seeds from the chili and dice it very finely.
21. 21. Peel the avocado and cut it lengthwise into two halves.
22. 22. Remove the pit of the avocado.
23. 23. Carefully separate the flesh from the skin.
24. 24. Wash the cilantro and shake it dry.
25. 25. Pluck the cilantro leaves from the stems.
26. 26. Puree the avocado with lemon juice and cilantro into a cream.
27. 27. Fold in the onion and chili pieces into the avocado cream.
28. 28. Finally season the guacamole with salt and pepper.
29. 29. Pour boiling water over the tomatoes briefly to blanch them.
30. 30. Remove the skin of the tomatoes and cut them into quarters.
31. 31. Remove the seeds and dice the tomato flesh.
32. 32. Halve the chili peppers lengthwise and remove seeds and white inner membranes.
33. 33. Dice the deseeded chilies finely.
34. 34. Peel and chop the onion.
35. 35. Sauté the onion and chili in hot oil in a pot.
36. 36. Add the pressed garlic and sauté briefly.
37. 37. Stir in the tomato paste and the fresh tomato cubes.
38. 38. Simmer the mixture for a few minutes.
39. 39. Pour in half a cup of water.
40. 40. Season the sauce with salt and pepper.
41. 41. Let the sauce simmer covered for about 15 minutes.

Nutrition per serving

• kcal: 616
• Protein: 31 g · Fett/Fat: 33 g · Carbs: 49 g