Fast Taco Buffet

Name: Fast Taco Buffet
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 red onions; 2 Heads romaine lettuce; 2 Tomatoes; 2 Avocados; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Tabasco; 7-10 Tbsp Salt; 1/2 glass (250 g) Jalapeños in slices; 4 stems Mint; 1 Organic lemon; 400 g Chicken filet; 2 TABLESPOONS Oil; 8 Wheat tortillas (à ca. 20 cm Ø); 150 g sour cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 red onions
2 Heads romaine lettuce
2 Tomatoes
2 Avocados
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Tabasco
7-10 Tbsp Salt
1/2 glass (250 g) Jalapeños in slices
4 stems Mint
1 Organic lemon
400 g Chicken filet
2 TABLESPOONS Oil
8 Wheat tortillas (à ca. 20 cm Ø)
150 g sour cream

Directions

1
Peel onions and cut them into rings. Clean, wash and cut the salad into thin strips. Wash and quarter the tomatoes, cut out the core and dice the flesh. Halve avocados, remove seeds. Remove the flesh from the skin and crush with a fork. Fold in 2/3 of the tomatoes. Season with lime juice, Tabasco and salt.
2
Drain and drain the jalapeños. Wash mint, shake dry and pluck off leaves. Wash lemon, grate dry and cut into slices. Wash the chicken filet, dab dry and cut into strips. Heat oil in a pan and fry meat for about 5 minutes, turning it over.
3
Season with salt and Tabasco. Remove meat from the pan. Roast tortillas one after the other in a pan without fat while turning for about 2 minutes. Cover tortillas with 1/8 of the meat, guacamole, onions, mint, sour cream and the remaining tomatoes. Add the Z