Mini taco shells with avocado dip

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Halve the avocados, remove the stone and remove the flesh from the skin. Peel and roughly dice the onion. Puree the avocados, lime juice and the onion. Peel the garlic, press it through a garlic press and stir into the avocado cream.

2. 2

   Season to taste with salt and pepper. Bake the mini-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 thin strips.

3. 3

   Clean, wash and cut the peppers into small pieces. Peel oranges so that the white skin is removed. Use a sharp knife to cut out orange slices between the parting skins. Halve the orange slices.

4. 4

   Heat the oil in a pan and fry the meat for about 5 minutes. Add peppers and oranges and fry for another 2 minutes. Season with salt and pepper. Wash the salad, dab dry and tear into small pieces.

5. 5

   Line mini-taco shells with the salad and fill them with the chicken pan. Arrange on a plate and serve with the avocado dip.