Hot Chicken Tortillas with Avocado, Corn Niblets and Emmental
Preparation time 28 minutes · serves 4
|
|
- Ingredients:
- 4 corn tortillas
- 2 chicken fillets, 4-5 oz. each
- 1 1/2 c. avocado
- 1 1/4 c. corn niblets
- 3 tbsp. lime juice
- 1 c. grated Emmental cheese
- 1 tsp. grated lime zest
- 1-2 tbsp. olive oil
- Tabasco sauce and salt
|
Direction:
- Season the chicken fillets and fry until golden. Put aside.
- Peel avocado and cut into 1/2"-wide slices. Marinate in lime juice.
- Add corn niblets and lime zest.
- Cut the chicken fillets into strips and add to the avocado mixture.
Stir in the grated Emmental cheese and olive oil. Add Tabasco and salt. Adjust the seasoning to taste.
- Spread the mixture onto the 4 tortillas.
- Roll the tortillas and place on a baking sheet.
- Bake at 350°F for 7-8 minutes.
|
