Mexican tacos with avocado dip

Name: Mexican tacos with avocado dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 ripe avocado; 1 Lime; 1 small onion; 2 Garlic cloves; 1 red chilli pepper; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 4 Taco shells; 500 g Chicken filet; 1 red pepper; 1 (approx. 400 g) Mango; 2 TABLESPOONS Oil; several sheets lollo bianco; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 ripe avocado
1 Lime
1 small onion
2 Garlic cloves
1 red chilli pepper
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
4 Taco shells
500 g Chicken filet
1 red pepper
1 (approx. 400 g) Mango
2 TABLESPOONS Oil
several sheets lollo bianco
7-10 Tbsp Parsley

Directions

1
Halve the avocado, remove the stone and remove the flesh from the skin. Squeeze the lime. Peel and finely chop the onion. Puree avocados, lime juice and the onion. Peel the garlic, press it through a garlic press and stir it into the avocado cream. Wash and cut the chillies into small rings and mix them into the dip. Season to taste with salt and pepper. Bake the taco shells in a preheated oven (electric cooker: 200°C/ gas: level 3) for 3-4 minutes and remove. Wash the meat, dab dry and cut into slices. Clean, wash and cut the peppers into pieces. Peel the mango, cut it off the stone and cut it into pieces. Heat oil in a pan, fry meat in it for about 5 minutes. Add paprika and mango and fry for another 3 minutes. Season with salt and pepper. Wash the salad and let it dry. Line taco shells with the salad leaves and fill them with the chicken pan. Arrange on a plate, garnish with parsley and serve with the avocado dip
2
Plate: Waechtersbach
3
Glass bowls: Kosta Bodac,cccccccccccccccccccccccccccccccccccc