Tacos with kidney beans and chicken

Name: tacos with kidney beans and chicken
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 el olive oil; 3 onions shredded; 300 g chicken breast in strips; 1 el paprika; 1 cup creme fraiche 200 ml; 1 business suit taco shells 12 pieces; 2 looks kidney beans (a 400 g), drained; 1 tin can tomato paste 140 g; 1 x 1/2 head iceberg lettuce in strips

A nice mexican recipe. The main course contains the following ingredients: poultry, olive oil, onions (chopped), chicken fillet (in strips), paprika, crème fraîche (200 ml), taco shells (12 pieces), kidney beans ((a 400 g), drained), tomato paste ( 140 g) and iceberg lettuce (in strips).

Ingredients

Directions

Preheat the oven to 125 ° C. Heat 2 tbsp oil in a frying pan and fry half of the onion for 3 min. Sprinkle the chicken fillet with the paprika and bake for 4 min. Add the crème fraîche and pepper and salt. Keep warm on low heat.
Heat the taco shells in the oven for 15 minutes. Meanwhile, heat 2 tbsp oil in another frying pan and fry the rest of the onion for 3 min. Add the beans, tomato paste and 150 ml water and heat for 3 min. Season with salt and pepper. Spread the strips of iceberg lettuce over the taco shells, scoop the beans and then the chicken. Tasty with sliced avocado and tomato.