Chicken Breast and Vegetable Filled Tacos

Ingredients

• 1 Avocado
• 1 Garlic clove
• Sea salt
• lime juice
• 2 Tomatoes
• 1 Shallot
• Cayenne pepper
• 2 chicken breast fillets
• 4 Spring Onions
• 2 Tomatoes
• 1 handful of leafy greens (e.g., Lollo rosso and biondo)
• 1 Red Onion
• 1 tsp dried thyme
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 4 tortilla sheets
• 1 handful cilantro

Instructions

1. 1.

   For the salsas, peel, halve, pit, and mash the avocado with a fork. Peel and finely chop the garlic and mix it in. Season with salt and lime juice. Heat the tomatoes briefly, cool them, peel, and dice. Peel the shallot, dice finely, and combine with the tomatoes. Season with salt, lemon juice, and cayenne pepper.

2. 2.

   Wash and pat dry the chicken breasts. Wash, trim, and slice the spring onions into rings. Wash, quarter, seed, and dice the tomatoes. Wash, trim, and tear the leafy greens into small pieces. Peel, halve, and cut the red onion into strips. Sprinkle the chicken breasts with thyme and season with salt and pepper. Fry in hot oil over gentle heat for about 6 minutes until golden brown.

3. 3.

   Warm the tortillas briefly in the oven or a pan as desired. Layer them with the prepared ingredients and spoon the salsas on top. Slice the cooked chicken breasts into strips, arrange them on the tortillas, sprinkle with cilantro, roll up, and serve.