Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 avocado
- 1 red chilli, deseeded and chopped
- 1/4 cup coriander leaves
- 3 spring onions, chopped
- 1 medium roast chicken
- 5milliliter virgin olive oil spray
- 2tablespoons lemon juice
- 280grams soft corn tortillas
- 200grams solanato tomatoes, quartered
Method
Step 1 of 4
Preheat oven to 180°C. Spray a 6-hole large muffin tray with oil.
Step 2 of 4
Warm tortillas following packet instructions. Press into prepared muffin tray, overlapping the side to form a bowl. Bake for about 15 minutes until crisp and golden. Cool.
Step 3 of 4
Meanwhile, remove meat from the chicken, discarding skin and bones. Shred and combine in a bowl with spring onion, tomato, and coriander. Divide between the warmed tortilla bowls.
Step 4 of 4
Halve avocado and discard the stone. Scoop out the flesh into a bowl and roughly mash. Stir through the lemon juice and chilli. Spoon on top of chicken mixture. Sprinkle over black pepper. Serve.
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