Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Chicken & avocado tacos

Ingredients

 200 g roast chicken slices
 12 taco shells
 1 avocado, diced
 2 tomatos, diced
 1 lettuce, shredded
 200 sour cream
 200 g cheddar, grated
 1 bunch coriander
 50 ml olive oil
 Juice of 1 lemon
 Salt & pepper

Method

1

Place the taco shells in the oven and toast them for 10 minutes until they become crispy again.

2

Combine the avocado, tomato, lemon juice, and olive oil in a mixing bowl. Season the mixture with salt and pepper to taste.

3

Take a small amount of lettuce and place it in the bottom of each taco shell.

4

Take half a slice of D'Orsogna Roast Chicken and place it inside each taco shell.

5

Add a spoonful of avocado salsa on top of the chicken in each taco shell. Follow by a dollop of sour cream and a sprinkle of grated cheese to finish.

 

Ingredients

 200 g roast chicken slices
 12 taco shells
 1 avocado, diced
 2 tomatos, diced
 1 lettuce, shredded
 200 sour cream
 200 g cheddar, grated
 1 bunch coriander
 50 ml olive oil
 Juice of 1 lemon
 Salt & pepper

Directions

1

Place the taco shells in the oven and toast them for 10 minutes until they become crispy again.

2

Combine the avocado, tomato, lemon juice, and olive oil in a mixing bowl. Season the mixture with salt and pepper to taste.

3

Take a small amount of lettuce and place it in the bottom of each taco shell.

4

Take half a slice of D'Orsogna Roast Chicken and place it inside each taco shell.

5

Add a spoonful of avocado salsa on top of the chicken in each taco shell. Follow by a dollop of sour cream and a sprinkle of grated cheese to finish.

Chicken & avocado tacos