Tacos with vegetable filling and chicken skewers

Name: Tacos with vegetable filling and chicken skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Radishes; 70 g Mungo bean sprouts; 1 (approx. 440 g) Mango; 250 g Chicken breast fillet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Teriyaki sauce; 4 Stem(s) Coriander; 1 Organic Lime; 200 g Natural yoghurt; 12 Taco Shells; 2 Shashlik skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Radishes
70 g Mungo bean sprouts
1 (approx. 440 g) Mango
250 g Chicken breast fillet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Teriyaki sauce
4 Stem(s) Coriander
1 Organic Lime
200 g Natural yoghurt
12 Taco Shells
2 Shashlik skewers

Directions

1
Wash and clean the radishes and cut into fine slices. Wash the sprouts and pat dry. Cut mango from the stone. Peel the flesh and dice finely. Wash the flesh, dab dry and cut into pieces about 3 cm wide.
2
Stick on skewers. Heat the oil in a pan and fry the skewers for about 4 minutes on both sides. Season with salt, pepper and Teriyaki sauce. Remove and keep warm.
3
Wash the coriander, shake dry and pluck the leaves from the stalks. Wash the lime, dab dry and squeeze the juice. Mix yoghurt and lime juice together. Season with salt and pepper.
4
Fill Taco Shells with sprouts, mango and radishes. Add chicken skewers and yoghurt dip. Garnish with coriander.