Our website uses cookies and similar tools to improve its performance and enhance your user experience. By continuing to use this website without changing your settings you consent to their use. To find out more about the cookies we use or how to change your settings, please see our cookies policy. OK Learn more.

Chicken Tacos with Avocado

Chicken Tacos with Avocado

A party without chicken tacos? Unthinkable! Whether you use hard shells or the soft tortillas preferred in Mexico, this finger food is too tasty to pass up.

Pita Bread
Difficulty:Medium

Ingredients

Servings:1
  • 6chicken legs
  • 6bay leaves
  • 2 tspsmoked paprika powder
  • 3 tbspbarbecue sauce
  • pack1hard or soft shells
  • Salt and Pepper

Topping

  • 1red onion
  • 2corn cobs
  • 1avocado
  • 100 gcheddar cheese
  • 125 gcrème fraîche
  • 1garlic clove (grated)
  • 1lime
  • fresh coriander

Steps

STEP 1

Spread the bay leaves in the grill try and place the chicken legs on top. Sprinkle with smoked paprika powder and season with salt and pepper.

STEP 2

Steam the chicken legs for 20 minutes.

STEP 3

In the meantime, cut the red onion into rings and the avocado into slices. Remove the corn kernels from the cobs.

STEP 4

Add the grated garlic and the lime zest and juice to the crème fraiche.

STEP 5

Once the chicken is steamed, shred it into two strips with two forks. Put the barbecue sauce on the pulled chicken and broil until browned.

STEP 6

Broil the hard or soft shells briefly.

STEP 7

Spread the crème fraiche sauce over the wraps and add the onion and corn. Add the chicken. Top with cheese, avocado, and a few coriander leaves.

Enjoy

Pita Bread

Share this page

Our website uses cookies and similar tools to improve its performance and enhance your user experience. By continuing to use this website without changing your settings you consent to their use. To find out more about the cookies we use or how to change your settings, please see our cookies policy. OK Learn more.