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Sarah Johnson
Tacos with chicken and corn
Mexican tacos with paprika, chicken, leek and corn.
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Ingredients
Directions
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Clean the peppers and cut into pieces. Clean the leek and cut into rings.
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Preheat the oven to 175 ° C.
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Heat the oil in a frying pan. Fry the chicken for 3 minutes. Scoop the peppers and leeks through the chicken and cook for 2 minutes. Drain the corn.
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Stir the seasoning mix with the water and corn through the chicken and simmer for 5 minutes until the moisture evaporates.
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Heat the taco shells in the oven according to the instructions on the package. Fill the tacos with the chicken mixture and the crème fraîche.
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Nutrition
545Calories
Sodium36% DV855mg
Fat46% DV30g
Protein48% DV24g
Carbs14% DV43g
Fiber24% DV6g
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