Tacos with diced Emmental, minced chicken and guacamole

Tacos with diced Emmental, minced chicken and guacamole

40 min
20 min
4 people

Ermitage cheese used : Emmental

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  • Fondam Ermitage 40g of Emmental Ermitage
  • tortillas 4 tortillas
  • chicken 1 fillet of chicken
  • red beans 100g of red beans
  • salad 4 sheets of salad
  • cucumber ¼ of cucumber
  • lime 1 lime
  • avocados 2 avocados
  • lemon 2 tablespoons of juice lemon
  • tomatoes 1 tomatoe
  • paprika 1 good pinch of paprika
  • red oinion 1/2 onion
  • olive oil 1 tablespoon of olive oil
  • salt Salt


Prepare the guacamole:

  1. Peel the avocados and mash them with a fork.
  2. Dice the tomato and finely chop the onion.
  3. Mix all the ingredients to make the guacamole.

Prepare the tacos:

  1. 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
  2. Cut the cheese into cubes. Chop the salad leaves. Dice the cucumber.
  3. Top the taco tortillas with a tablespoon of guacamole, add the minced chicken, beans, lettuce, cucumber and cheese.
  4. Drizzle with lemon juice and olive oil.