Preparation time is 10minutes
Cook time is 16minutes
Total time is 26minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the hot green salsa
- 1 avocado, chopped
- 1 red onion, finely chopped
- 1 hot green or red chillies, very finely chopped
- 1 garlic clove, very finely chopped
- 1 bunch coriander, roughly chopped
- 1tablespoons lime, juice only
- 4tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons sunflower oil
- 700grams boneless skinless chicken breasts, 4 x 175g
- 16 taco shells (to serve)
- 2/3 cup sour cream (to serve)
Nutrition per serving
3380kJ / 810Cal
3380 Kilojoules or 810 Calories
39% of daily energy intake*
Protein
5.3grams
Fat
53.2grams
Carbs
31.8grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a griddle pan (or ordinary frying pan). Brush the chicken breasts with sunflower oil, place them in the pan and cook for 8-10 minutes on each side. Remove from the pan and slice into strips.
Step 2 of 3
To make the salsa, place the avocado in a bowl and add the onion, chillies, garlic and coriander. Mix together, adding the lime juice, olive oil and seasoning.
Step 3 of 3
Pile some of the salsa in each of the taco shells and top with a few strips of chicken. Serve the remaining salsa separately, with a bowl of soured cream to spoon on top of the tacos just before eating.
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