Informations supplémentaires
35 min.
|
630 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the onion, the cilantro and the pickled jalapeños. Slice the shallots. Cut the lime in half. Slice the lettuce into thin strips. In a bowl, combine the shallots with 2 tbsp of vinegar, 2 tbsp of warm water and 1 tbsp of sugar. Add a pinch of salt and mix well. Reserve.
2. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Add the ground chicken, the onions and the spices, to taste (caution! spicy). Season with salt and pepper and cook for 2-3 minutes. Add 120 2P | 180 3P ml of water and cook for another 6-8 minutes.
3. Assemble and cook in the oven
Put the tortillas in the microwave for 30 seconds so that they are easier to work with. Spread them out on a baking sheet and drizzle with oil. Top the tortillas with the chipotle chicken. Close the tortillas over the filling. Cook in the oven for 12-15 minutes.
4. Make the sauce
In a bowl, combine the yogurt, the cilantro, the pickled jalapeños, to taste (caution! spicy) and the lime juice.
5. Plate your dish
Garnish the tacos with the lettuce and the pickled shallots. Serve with the sauce. Bon appétit!
280gGround chicken
6unitCorn Tortilla(s)
1unitShallot
1unitLime
1unitYellow Onion(s)
10gSpice Mix (Ground Chipotle,Paprika,Chili Powder,Garlic Powder)
100gGreek Yogourt 2%
1unitCilantro
30mlJalapeño(s)
1unitBoston Lettuce
What you need
Pan, baking sheet, bowl.
630 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
27g
42%
cholesterol
133mg
44%
fiber
8g
32%
protein
41g
saturated
8g
40%
sodium
339mg
14%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg