Chicken Tacos
Appetizers Chicken Mexican Simple Recipes Meat Dishes
It's a combination that satisfies both men's craving for having some meat in the meal and the idea of fresh vegetables that we women have when thinking about our figure 😉
Although the fried tortilla shells look super nice, the unanimous verdict was: if they were replaced with unfried tortillas, it would be much easier to control the direction the sauce splatters. In this version, even though it's a food that's supposed to be eaten by hand, make sure you have a plate nearby. 😉
Ingredients
1 chicken breast (approx. 300 g)
2 bay leaves
1 teaspoon peppercorns
1 onion
1/2 red bell pepper
2 teaspoons Mexican seasoning
120 ml passata
1 portion guacamole
sour cream
9 fried tortilla shells (special for tacos)
2 tablespoons oil
salt
Servings: 9
How to prepare chicken tacos
- Cut the chicken breast in two so it cooks faster, cover with water, add bay leaves, 1/2 teaspoon salt, and peppercorns and boil for about 30 minutes.
- Remove the meat from the broth and reserve 1 cup of broth. Shred the breast into strips.
- Heat 2 tablespoons oil in a pan, add the finely chopped onion and bell pepper, a little salt, and sauté until soft, stirring occasionally.
- Add the chicken strips, passata, Mexican seasoning, and chicken broth. Salt to taste and simmer for about 20 minutes until the sauce reduces well.
- In the meantime, prepare guacamole following the recipe here.
- Assemble the tacos when serving: in each fried tortilla shell, place about 2 tablespoons of the prepared chicken, then about 2 tablespoons of guacamole, and finally 1-2 teaspoons of sour cream.
Sautéing the vegetables
Adding chicken, passata, and broth
The chicken is ready
Preparing guacamole
Fried tortilla shells
Assembling the taco: adding the chicken
Adding guacamole and sour cream on top
