Chicken Tacos

Ingredients

• 1 onion
• 2 Garlic cloves
• 600 g Chicken breast fillet
• 3 tbsp oil
• 2 tbsp drained chili strips (jar)
• 1 can pizza tomatoes
• 100 ml red wine
• coriander (½ tsp ground each)
• cumin (½ tsp ground each)
• Salt
• black pepper (freshly ground)
• 1 can kidney beans
• 1 bunch coriander leaves
• 200 g sheep cheese
• 2 Romaine Lettuce Hearts
• 2 Spring Onions
• 200 g cocktail tomatoes
• 12 taco shells

Instructions

1. 1.

   Peel the onion and garlic. Dice the onion finely. Cut the chicken into 1 cm cubes, heat oil in a pan and sauté onion and chicken while stirring. Add the pressed garlic and cook briefly. Add chili strips, pizza tomatoes and red wine, season with cumin, coriander, salt and pepper, bring to a boil and simmer on medium heat for 5-10 minutes. Drain the beans in a sieve, rinse cold and let drain well.

2. 2.

   Wash the coriander leaves, shake dry and chop the tender stems. Grate the cheese coarsely and set aside. Add the beans to the meat and warm, adjust seasoning if needed, stir in the coriander, keep warm. Clean the lettuce, wash and spin dry. Optionally halve the leaves lengthwise and cut into strips, set aside. Trim the spring onions, wash and slice into thin rings. Quarter the cocktail tomatoes. Mix salad, spring onions and tomatoes. Warm the taco shells and fill with salad and meat. Sprinkle with cheese and serve immediately.