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Homemade chicken TACOS with avocado cream
For 8 tacos
Preparation time: 20 minutes, time to rise: 15 minutes, cooking time: 10 minutes
For homemade tortillas
[ingredients title=”Ingredients”]
- 200 g of flour (+ a little for the work surface)
- 1 pinch of baking powder
- 0.5 tsp of salt
- 10 cl of lukewarm water
- 4 tbsp of olive oil
[/ingredients]
PREPARATION
- Mix the flour, yeast and salt. Stir in the oil and then the water.
- Mix until you get a soft dough. Knead a few minutes on the work surface.
- Form a ball, cover, leave to rest for 15 minutes.
- Divide the dough into 8 equal parts.
- Roll them up and spread them finely (2 mm) with the roller, on the lightly floured work surface.
- Cook the tortillas in a hot, fat-free pan, turning them over as soon as they begin to blister and stain (usually 1 min max on one side, then 30 s on the other side).
- Serve immediately or keep the tortillas in a damp cloth
For garnish
[ingredients title=”Ingredients”]
- 6 breaded chicken breast strips
- Red cabbage cut into slices
- Lettuce cut into slices
- 2 avocados
- 1 lime
- Coriander
- 250g sour cream
- Salt and pepper
[/ingredients]
PREPARATION
- Prepare the avocado cream by mixing the flesh of a half avocado with 2 tbsp of sour cream and set aside.
- Crush the other half avocado with the second avocado, add salt and pepper and add the juice of half a lime.
- Prepare the tacos by placing on each of them slices of red cabbage and lettuce then smashed avocado and finally breaded chicken pieces.
- Pour on each tacos the avocado cream, add the coriander and serve with the remaining sour cream and lime.
Homemade chicken TACOS with avocado cream
For 8 tacos Preparation time: 20 minutes, time to rise: 15 minutes, cooking time: 10 minutes For homemade tortillas
Ingrédients
- 200 g of flour + a little for the work surface
- 1 pinch of baking powder
- 0.5 tsp of salt
- 10 cl of lukewarm water
- 4 tbsp of olive oil
- 6 breaded chicken breast strips
- Red cabbage cut into slices
- Lettuce cut into slices
- 2 avocados
- 1 lime
- Coriander
- 250 g sour cream
- Salt and pepper
Instructions
-
Mix the flour, yeast and salt. Stir in the oil and then the water.
-
Mix until you get a soft dough. Knead a few minutes on the work surface.
-
Form a ball, cover, leave to rest for 15 minutes.
-
Divide the dough into 8 equal parts.
-
Roll them up and spread them finely (2 mm) with the roller, on the lightly floured worktop.
-
Cook the tortillas in a hot, fat-free pan, turning them over as soon as they begin to blister and stain (usually 1 min max on one side, then 30 s on the other side).
-
Serve immediately or keep the tortillas in a damp cloth
-
Prepare the avocado cream by mixing the flesh of a half avocado with 2 tbsp of sour cream and set aside.
-
Crush the other half avocado with the second avocado, add salt and pepper and add the juice of half a lime.
-
Prepare the tacos by placing on each of them slices of red cabbage and lettuce then smashed avocado and finally breaded chicken pieces.
-
Pour on each tacos the avocado cream, add the coriander and serve with the remaining sour cream and lime.