Soft flour tortillas filled with mild shredded chicken, creamy avocado sauce, and sweet corn. A family meal that kids love to assemble themselves.
Ingredients
- 400 g chicken breast
- 500 ml chicken broth (cube or liquid)
- 2 pieces very ripe avocado
- 100 g heavy cream
- 2 tbsp lime juice
- to taste fine salt
- 200 g drained corn kernels (canned or frozen)
- 8 pieces soft flour tortillas
- 120 g grated Monterey Jack cheese
- 1 piece red onion
- 1 tbsp extra-virgin olive oil
Method
- In a saucepan, bring the chicken broth to a simmer. Add the whole chicken breasts, cover, and poach over low heat for 15 minutes until fully cooked. Drain (reserving a little broth if needed) and let cool slightly.
- Meanwhile, prepare the creamy avocado sauce: cut the avocados in half, remove the pit, and scoop out the flesh. Mash with a fork in a bowl, add the heavy cream, lime juice, and a pinch of salt. Mix until smooth and creamy. Set aside.
- Shred the cooled chicken with two forks. Add a ladle of the cooking broth to keep the chicken moist. Gently reheat in a skillet with a spoonful of olive oil if desired.
- In a small skillet, sauté the drained corn dry or with a drizzle of oil for 3 minutes until lightly browned. Set aside.
- Thinly slice the red onion (or dice it).
- Warm the tortillas one by one in a dry skillet or in the microwave (20 seconds under a damp towel) to make them pliable.
- Top each tortilla with a spoonful of avocado sauce, shredded chicken, corn, red onion, and grated cheese. Serve immediately, letting everyone assemble their own taco at the table.
Nutrition
Per serving
- Energy
- 855.9 kcal
- Protein
- 43.56 g
- Carbohydrate
- 62.67 g
- Fat
- 46.6 g
- Fibre
- 7.61 g
- Calcium
- 262.64 mg
- Iron
- 1.31 mg
- Magnesium
- 59.79 mg