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Chicken Taco’s with Salsa and Guacamole

Hot chicken salad in a taco – delicious either on their own or with rice and green salad.

Total Time

25 minutes

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Serves

4
Ingredients Method

A bit of this, a bit of that

  • For the salsa:
  • 3 medium tomatoes, diced
  • 10cm (4inch) cucumber, diced
  • 1 small red onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 15mlsp (1 tbsp) flat leaf parsley, chopped
  • Zest of 1 lime and juice of ½ the lime
  • For the guacamole:
  • 1 medium tomato
  • 1 large ripe avocado
  • juice of ½ lime
  • 30ml (2 tbsp) Onken Natural Set Yogurt
  • Seasoning
  • 350g (12oz) chicken strips, if large cut in half
  • 2 cloves garlic, peeled and crushed
  • 1 red chilli, deseeded and crushed or ½ tsp red chilli flakes
  • 30ml (2 tbsp) olive oil
  • 8 Tacos
  • To serve:
  • Onken Natural Set Yogurt

Step-by-step

  1. 1 To make the Salsa: In a medium bowl mix all the Salsa ingredients together, place in serving bowl.
  2. 2 For the Guacamole: Skin the tomato, by placing in boiling water for no longer than 1 minute, then chop finely removing the seeds. Halve the avocado and remove the stone, scoop out the flesh and place in a medium bowl with the lime juice, mash and then add the yogurt and tomato, season. Place in serving bowl.
  3. 3 Preheat the oven 200˚C/400˚F/Gas Mark 6.
  4. 4 In a large frying pan heat the olive oil, add the garlic and chilli and fry for 1 minute, then add the chicken pieces and fry for a further 4 – 5 minutes a side until cooked.
  5. 5 Meanwhile place the Tacos on a baking sheet and place in the preheated oven for 4 minutes.
  6. 6 Serve by placing the Salsa in the Taco first followed by the chicken strips, top with the Guacamole and extra Greek yogurt.

    Cooks Tip: Ensure you serve with a napkin or serviette.

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Chicken Fajitas

Hot chicken salad in a taco – delicious either on their own or with rice and green salad.

Total Time

25 minutes

Share this recipe

Serves

4
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