How To make Chicken and Avocado Tacos.
1 oz 30 g ripe avocado.
2 tb Low fat natural yogurt.
1 ts Lemon juice.
Salt and pepper. Few lettuce leaves shredded 1 Shallot or 3 spring onions
Trimmed and sliced. 1 Tomato cut into wedges.
Quarter small green or red Pepper finely chopped. 2 Taco shells.
2 oz 60 g roast chicken sliced.
1. In a small bowl mash the avocado with a fork until smooth. Add the
yogurt and lemon juice and stir until blended. Season with salt and pepper. 2. Mix together the lettuce, shallot or spring onions, tomato and green or
red pepper. 3. Warm the taco shells under a moderate grill for 2 to 3 minutes. Remove
them and fill with the salad mixture. Top with the chicken and spoon over the avocado dressing. Serve immediately. Preparation 10 minutes, cooking 3 minutes.
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Ingredients -
Taco Seasoning -
1 1/2 tsp (4g) - Onion Powder
1 1/2 tsp (4g) - Garlic Powder
1 1/2 tsp (4g) - Paprika
1 1/2 tsp (4g) - Ground Cumin
1 tsp (2g) - Dried Oregano
1/2 tsp (0.5g) - Red Chilli Powder
Salt & Ground White Pepper
Chicken & Onion -
2 Tbsp (40ml) - Olive Oil
1 - Brown (Yellow) Onion, Thinly Sliced
2 - Chicken Breast, Thinly Sliced Strips
Salt & Pepper
Tortillas & Fillings -
6-12 - Small Corn or Flour Tortillas
1-2 - Fresh Limes
1/2 - Red Onion, Finely Diced
1-2 Avocados, Mashed
1 - 2 - Tomatoes, Diced
Coriander (Cilantro)
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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RECIPE
Ingredients
2 Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 Teaspoon Paprika
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
Lime
Salt + Pepper
1 Avocado
¼ Cup Cilantro | Coriander
½ Cup Yoghurt or Sour Cream
Lime
Salt + Pepper
½ Green Cabbage
½ Purple Cabbage
8 Flour or Corn Torillas
Instructions
Pound out the chicken until it is an even thickness. Cut into strips and place into a bowl.
Pour in the oil and add the spices along with a pinch of salt and pepper and the juice of a lime. Toss the chicken in the marinade until it is evenly coated and set to the side to marinade.
Cut the avocado in half and remove the pip, place into a food processor or blender along with the cilantro, yoghurt or sour cream, juice of a lime and salt and pepper.
Process until everything is evenly combined and pour into a serving bowl.
Heat a griddle pan or BBQ over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.
Shred the green and purple cabbage and prepare the tortillas according to packet directions.
To assemble the tacos fill with the cabbage and a few pieces of chicken, drizzle over the avocado cilantro dressing and garnish with a few pieces of coriander. Add a squeeze of lime and serve.
Notes
If you have time leave the chicken to marinade in the spices. Ideally over night, but a few hours will do.
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