Filter
Reset
Sort ByRelevance
Sarah Johnson
Tacos with chicken and corn
Mexican tacos with paprika, chicken, leek and corn.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the peppers and cut into pieces. Clean the leek and cut into rings.
-
Preheat the oven to 175 ° C.
-
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.
-
Stir the seasoning mix with the water and corn through the chicken and simmer for 5 minutes until the moisture evaporates.
-
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.
-
65 minMain dishonions, Chestnut mushroom, traditional olive oil, thin bacon strips, medium sized egg, semi-skimmed milk, dried thyme, grated cheese for oven gratin, roll fresh puff pastry, chilled pumpkin pieces, balsamic vinaigrette, lettuce melange beetroot,winter pumpkin quiche -
15 minMain dishfresh perline with basil pasta, sweet pointed pepper, pine nuts, traditional olive oil, sweet-vegetable tomato mix, pesto alla Genovese, ricotta,fresh pasta with pesto tomatoes and ricotta -
20 minMain dishgreen asparagus, Italian spice mix, garlic, mild olive oil, chestnut mushrooms, baby cream lettuce, ham raw ham, multigrain boulogne baguette,grilled vegetables with raw ham -
25 minMain disholive oil, rib chops, mushrooms, baby potatoes, lettuce melange, Red wine vinegar, firm pears, peeled walnuts,chop and autumn salad with pear
Nutrition
545Calories
Sodium36% DV855mg
Fat46% DV30g
Protein48% DV24g
Carbs14% DV43g
Fiber24% DV6g
Loved it