Tacos au gratin with fiery chicken

Name: Tacos au gratin with fiery chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp - 1 red pepper; 7-10 Tbsp - 1 mini romaine lettuce; 7-10 Tbsp - 1 ripe avocado; 7-10 Tbsp - 5 tablespoons lime juice; 7-10 Tbsp - 4 roasted chicken legs or 8 leg halves (from the previous day); 7-10 Tbsp - 2 tablespoons of oil; 7-10 Tbsp - 2 tsp Sambal Oelek; 7-10 Tbsp - 1 pack of taco shells (12 pieces; 135 g); 7-10 Tbsp - 100 g cheddar (piece)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp - 1 red pepper
7-10 Tbsp - 1 mini romaine lettuce
7-10 Tbsp - 1 ripe avocado
7-10 Tbsp - 5 tablespoons lime juice
7-10 Tbsp - 4 roasted chicken legs or 8 leg halves (from the previous day)
7-10 Tbsp - 2 tablespoons of oil
7-10 Tbsp - 2 tsp Sambal Oelek
7-10 Tbsp - 1 pack of taco shells (12 pieces; 135 g)
7-10 Tbsp - 100 g cheddar (piece)

Directions

1
Clean, wash and chop the peppers. Clean, wash, spin dry and cut into strips. Remove avocado flesh, dice and sprinkle with 1 tbsp lime juice. Mix everything.
2
Remove the chicken meat and skin from the bones and cut into pieces. Heat oil in a pan. Fry the chicken crisply while turning. Season with Sambal Oelek and 4 tablespoons lime juice.
3
Place Taco-Shells in a large casserole dish with the opening facing upwards. Pour in the salad mix and add the chicken meat. Grate the cheese directly on top. Bake in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 5-10 minutes.
4
A dollop of sour cream goes with each. Drink tip: fine, tangy Pils.
5
Tip: If you have no chicken leftovers from the previous day, fry approx. 400 g of seasoned chicken breast, cut into fine strips.