Tacos with diced Emmental, minced chicken and guacamole
Ingredients
-
40g of Emmental Ermitage
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4 tortillas
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1 fillet of chicken
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100g of red beans
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4 sheets of salad
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¼ of cucumber
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1 lime
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2 avocados
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2 tablespoons of juice lemon
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1 tomatoe
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1 good pinch of paprika
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1/2 onion
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1 tablespoon of olive oil
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Salt
Preparation
Prepare the guacamole:
- Peel the avocados and mash them with a fork.
- Dice the tomato and finely chop the onion.
- Mix all the ingredients to make the guacamole.
Prepare the tacos:
- Heat a little fat in a frying pan and cook the chicken fillet over a medium heat. Add salt and pepper. Let it cool and slice
- Cut the cheese into cubes. Chop the salad leaves. Dice the cucumber.
- Top the taco tortillas with a tablespoon of guacamole, add the minced chicken, beans, lettuce, cucumber and cheese.
- Drizzle with lemon juice and olive oil.
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