Chicken and Veggie Tacos

Name: Chicken and Veggie Tacos
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 gms Chicken mince; 100 gms Chopped red, green and yellow bell peppers; 2 big onions chopped; 2 medium tomatoes chopped; 1 avocado; 2-3 cloves garlic; 1 and 1/2 tsp chilli flakes; 2 tsp lemon juice; 4 tsp olive oil; 1 small iceberg cabbage. Chopped in strips; 10 taco shells; 50 gms Shredded cheese; 50 gms sour cream (optional But I love it on tacos); to taste Salt

Jyoti Mulgaonkar @cook_7810567

#JRC2

Jyoti Mulgaonkar @cook_7810567

Saved

Ingredients

20 minutes

4 servings

100 gmsChicken mince
100 gmsChopped red, green and yellow bell peppers
2big onions chopped
2medium tomatoes chopped
1avocado
2-3 clovesgarlic
1 and 1/2 tsp chilli flakes
2 tsplemon juice
4 tspolive oil
1small iceberg cabbage. Chopped in strips
10taco shells
50 gmsShredded cheese
50 gmssour cream (optional But I love it on tacos)
to tasteSalt

Saved

Steps

20 minutes

1

Guacamole: Cut avocado in the center take out the seed and remove the pulp in a bowl. Mash it with a fork. Add 1 tsp olive oil, 2 tsp finely chopped onions, 1 tsp lemon juice and salt. Keep aside.
2

Salsa: take 4 tbsp chopped onions and chopped tomatoes in a bowl. Add 1/2 tsp chilli flakes, 1 tsp lemon juice and salt to taste. Mix well and keep aside.
3

Chicken: Keep a kadhai on the gas. Add 3 tsp olive oil. Add remaining chopped onions and sauté for 2 min. Then add chopped garlic and sauté for another minute. Add chopped bell peppers and sauté for 2 minutes. Add chicken mince, 1 tsp chilli flakes and salt. Cover and cook until done. Make it dry. Keep aside.
4

Now you’re ready to assemble the tacos.
5

Line the tacos with shredded iceberg cabbage. Add a table spoonful of chicken. Then add 1 spoon of salsa and guacamole and sour cream each. Top it up with shredded cheese. Your TACOS are ready.
6

Serve them on a bed of the veggies used in the recipe.