Oven-baked chicken tacos

Oven-baked chicken tacos

12–16 Taco Crispy Corn Tortillas
600–700 g chicken breast fillet
450 g grated cheddar cheese
1 can (400 g) sweet corn
1 can (400 g) chopped olives
3 ripe medium tomatoes
2 sweet red peppers
2 sweet red onions
40 g Taco seasoning
corn oil
salad greens for serving

Cut the chicken fillet into strips across the fibers, season with Taco seasoning, mix and let it marinate for 10-15 minutes.
In the meantime, prepare the vegetables: peel the sweet pepper and cut into medium strips, the tomatoes into cubes, and the peeled onions into half rings 5 ​​mm wide. Throw the olives and corn separately into a colander.
Heat oil in a large frying pan, fry the chicken over medium heat, 5-7 minutes. Add pepper and onion, fry, often stirring, 3 minutes. Add corn and about 100 g of water, simmer for 3 minutes. Remove from heat.
Preheat the oven to 150 ° C. Place the tacos on the baking sheet and place in the oven for 3-5 minutes.
Fill each taco with a filling of chicken and vegetables. Put lettuce, tomatoes, olives and grated cheese on top. Serve immediately.

Oven-baked chicken tacos
Oven-baked chicken tacos

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