Taco Shells with Chicken Filling

Ingredients

• 2 chicken breast fillets
• 3 tomatoes
• 1 onion
• 1 Garlic clove
• 3 tbsp oil
• 1 tsp paprika powder (spicy)
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• lettuce leaves
• 12 taco shells (pre-made)
• 1 small onion
• 1 fresh green chili pepper
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• 0.5 bunch fresh cilantro
• Salt
• black pepper (freshly ground)
• 500 g fully ripened tomatoes
• 2 red chili peppers
• 1 onion
• 2 tbsp olive oil
• 2 Garlic cloves
• 1 tbsp Tomato Paste
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Season chicken pieces with salt and pepper, then sear in 1 tbsp hot oil for about 5 minutes per side. Sprinkle paprika at the end, cook briefly, set aside and keep warm.

2. 2.

   Wash tomatoes, trim, halve, core, and dice them.

3. 3.

   Peel onion and garlic, finely dice, then sauté in remaining oil; add tomatoes and simmer a few minutes, seasoning with salt and pepper.

4. 4.

   Slice lettuce into strips.

5. 5.

   Combine chicken with vegetables and drizzle lemon juice over the mixture.

6. 6.

   Fill taco shells with the chicken mixture and serve with dips.

7. 7.

   Peel onion and finely mince. Wash chili, slit lengthwise, remove seeds, dice very small. Peel avocado, cut in half, remove pit, scoop flesh out of skin. Rinse cilantro, shake dry, pick leaves. Blend avocado with lemon juice and cilantro. Mix avocado puree with onion and chili pieces; season with salt and pepper.

8. 8.

   Briefly blanch tomatoes, peel, quarter, core, and dice them.

9. 9.

   Halve red chilies lengthwise, remove seeds, strip white membranes, finely dice them.

10. 10.

    Peel onion, chop, and sauté with chilies in hot oil in a pot. Add garlic, cook briefly, stir in tomato paste and tomatoes; simmer for a few minutes. Pour in 1/2 cup water, season with salt, cover, and let boil for 15 minutes. Season with salt and pepper.