Stuffed tacos with avocado dip

Name: Stuffed tacos with avocado dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Chicken filet; 2 Onions; 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn; 1/2 red and green pepper; 2 TABLESPOONS Oil; 3 Garlic cloves; 1 Avocado; 7-10 Tbsp Juice of 1 lime; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 8 (à 10 g) Taco shells; 1 small head picking salad

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Chicken filet
2 Onions
1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
1/2 red and green pepper
2 TABLESPOONS Oil
3 Garlic cloves
1 Avocado
7-10 Tbsp Juice of 1 lime
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
8 (à 10 g) Taco shells
1 small head picking salad

Directions

1
Wash the meat, dab dry and cut into small pieces. Peel and halve onions and cut them into rings. Drain the corn. Clean, wash and cut the peppers into pieces.
2
Heat the oil in a pan and fry the meat for about 8 minutes, turning it over. In the meantime, peel the garlic and press it through a garlic press. Peel and halve the avocado and remove the stone.
3
Dice the pulp and puree it with a blender. Stir the garlic, lime juice, yoghurt into the avocado puree and season to taste with salt, pepper, cayenne pepper and sugar. Papr
4
Bake the taco shells in a preheated oven (electric oven: 200 °C / gas: level 3) for 2-3 minutes. Wash the salad, drain and pluck into bite-sized pieces. Put the lettuce and chicken pan into the warm tacos and serve with the avocado dip.