Tacos with Avocado Chicken Salad
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 350 kcal | (17 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each 100 grams)
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- Iceberg lettuce
- 1 small, red Bell pepper
- 1 small, green Bell pepper
- 150 grams Mayonnaise (and yogurt)
- 6 Tbsps Tomato-chili salsa
- cayenne pepper
- 2 tsps semi-dry sherry
- 2 Avocados
- 1 tsp lemon juice
- 12 Taco shells
Preparation steps
1.
Season chicken breasts with salt and pepper. Heat oil in a pan and fry chicken breasts for about 6 minutes on each side.
2.
Rinse lettuce, trim, cut into fine strips and drain well. Rinse bell peppers, slice into quarters, remove seeds and ribs and finely dice.
3.
Mix mayonnaise in a bowl with yogurt and tomato-chili salsa and season with cayenne pepper, salt and sherry. Add lettuce and bell peppers to the bowl and mix.
4.
Peel avocados, cut in half, remove pits, cut avocados into small pieces and sprinkle with lemon juice. Cut chicken breasts into slices. and mix it together with the avocados among the lettuce. Fill taco shells with lettuce mixture, cover with chicken slices and avocados. Serve on plates.
