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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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40 minMain dishonion, fine frozen garden peas, smoked chicken fillet, fresh chives, chicken broth from tablet, traditional olive oil, risotto rice, dry white wine, unsalted butter, Parmigiano Reggiano, unroasted walnuts, walnut oil,risotto with chicken and walnuts -
25 minMain dishwholemeal penne, frozen garden peas, juice of orange, olive oil, dried oregano, fresh parsley, forest outing, Cherry tomato, black olives without pit, young leaf lettuce,pasta salad with cherry tomatoes -
40 minMain dishcod fillet, garlic, lime juice, lemon juice, rice, sunflower oil, peanut oil, onion, coconut milk, Red pepper, green pepper, meat tomato, spring / forest onion, fresh coriander, black beans, kidney bean,cod stew with bean rice -
40 minLunchfresh spinach, buttermilk, flour, baking powder, egg, walnut, olive oil, lemon zest, butter, soft goat cheese, sun-dried tomato,spinazierol
Nutrition
545Calories
Sodium36% DV855mg
Fat46% DV30g
Protein48% DV24g
Carbs14% DV43g
Fiber24% DV6g
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