Chicken & Avocado Tacos. Recipe

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Chicken & Avocado Tacos. Ingredients

1 oz 30 g ripe avocado.
2 tbsp low fat natural yogurt.
1 tsp lemon juice.
1 salt and pepper.
1 few lettuce leaves shredded
1 shallot or 3 spring onions
1 trimmed and sliced.
1 tomato cut into wedges.
1 quarter small green or red
1 pepper finely chopped.
2 taco shells.
2 oz 60 g roast chicken sliced.

A Recipe for
Chicken & Avocado Tacos.

The trouble with eating Italian food is that five or six days later you're hungry again.
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
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This is a recipe for Chicken & Avocado Tacos. from the recipe cookbook of Recipes-to-go (Ethnic)

Most turkeys taste better the day after; my mother's tasted better the day before.
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Chicken & Avocado Tacos.

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz

Chicken & Avocado Tacos. Directions

1. In a small bowl mash the avocado with a fork until smooth. Add the
yogurt and lemon juice and stir until blended. Season with salt and
pepper. 2. Mix together the lettuce, shallot or spring onions, tomato
and green or red pepper. 3. Warm the taco shells under a moderate
grill for 2 to 3 minutes. Remove them and fill with the salad
mixture. Top with the chicken and spoon over the avocado dressing.
Serve immediately. Preparation 10 minutes, cooking 3 minutes.

Serves: 1

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Chicken & Avocado Tacos. Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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