tortillas (tacos) – 10 units. (small size) or 2-3 big tortillas
chicken filet – 200 gr
onions – 1 pc.
garlic – 3 cloves
olive oil – 80 ml.
tomatoes in own juice – 250 g
Canned beans (better in tomato sauce) or boiled – 100 g
avocado – 1 pc
lemon – 1 pc.
hard cheese – 50 gm
spices – salt, sugar, black pepper and chili pepper
Step by step recipe :
Slice onion and garlic and lightly fry in IDEAL olive oil. At this point, chopped chili peppers are added, but because of my daughter, I didn’t do this
Cut chicken fillet into 1х1 cm cubes, roll in flour and add to vegetables, fry until white meat
Crush the tomatoes in their own juice with a fork and add to the pan with the juice.
Season with salt and pepper, add a tsp of sugar and add the beans. I boiled the beans, but you can take canned ones in tomato juice. Stir over low heat and leave the taco filling to stew for about 10 minutes.
Prepare the tortillas. I took 2 large tortillas and cut 4 circles in each with a bowl of suitable diameter. You can use a pita folded in 2-3 times. Brush the tortillas with olive oil and briefly dry in a hot pan. Do not over-dry, otherwise the tacos will break when you try to bend them!
Fold the dried tortillas in half and allow to cool slightly, once cooled they will hold their shape and will not unfold
Grate the cheese and slice the avocado into thin slices (if you have an oak like mine) or dice it (if you are lucky or have time to get the avocado to a nice, soft consistency) Sprinkle the avocado with lemon juice, salt, pepper and a splash of olive oil
Assemble the tacos: Put a spoonful of tomato-bean-meat stuffing in the tacos first.
And the last layer – grated cheese. If desired, you can drop your favorite sauce in the corner