Taco shells with chicken and avocado

Ingredients

• 2 corn cobs
• Salt
• sugar
• 1 large red bell pepper
• 1 Red Onion
• 3 stalks coriander leaves
• 400 g chickpeas (canned)
• 2 limes
• 4 tbsp olive oil
• pepper (ground)
• a pinch chili flakes
• 4 chicken breast fillets (~140g each)
• 12 small taco shells
• 1 Avocado

Instructions

1. 1.

   Rinse the corn and boil in salted water with 1 tsp sugar for 15‑20 minutes. Drain, let cool, and cut kernels off the cob.

2. 2.

   Wash, trim, and dice the bell pepper. Peel, quarter, and slice the onion into fine strips. Rinse coriander leaves, shake dry, and roughly chop the stems.

3. 3.

   Drain and rinse chickpeas, then mix with corn, bell pepper, onion, and coriander. Squeeze 1 lime, cut remaining limes into wedges.

4. 4.

   Add 2 tbsp lime juice and 2 tbsp olive oil to the vegetable mixture; season with salt, pepper, sugar, and chili flakes.

5. 5.

   Preheat oven to 180 °C (350 °F) fan‑forced.

6. 6.

   Rinse chicken, pat dry, season with salt and pepper. In a hot pan, sear each side for 2‑3 minutes in remaining oil until golden brown. Remove, rest briefly, then slice into strips.

7. 7.

   Bake taco shells in the oven for about 5 minutes.

8. 8.

   Halve the avocado, remove pit, peel skin, and cut into strips. Fill tacos with vegetable mix, top with chicken and avocado strips, drizzle lime juice, season lightly, and serve with lime wedges.