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Chicken Tacos with Red Cabbage and Avocado
(0)
45 min
Under an hour
Gurkerl Küche
Holen Sie sich den Geschmack Mexikos direkt in Ihre Küche! Diese saftigen Hendl-Tacos sind die perfekte Kombination aus zartem Fleisch, knackigem Rotkraut-Slaw und cremiger Avocado. Ein bunter, frischer Genuss, der in weniger als einer Stunde auf dem Tisch steht – ideal für einen geselligen Abend mit Freunden oder ein schnelles Familienessen. Ein Spritzer Limette und frischer Koriander runden das Ganze perfekt ab. ¡Buen provecho!
Preparation method
Ingredients overview
- 400 g skinless chicken breast
- 200 g tortillas (corn or wheat)
- 500 g red cabbage (finely sliced)
- 1 avocado (ripe)
- 2 spring onions (sliced into fine rings)
- 1 handful fresh coriander
- 190 g sour cream (15% fat)
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1 tbsp pickled jalapeños (chopped)
- 1 pinch fine iodized table salt
- 1 pinch ground black pepper
- Parmigiano Reggiano DOP for sprinkling (optional)
For the dressing, finely chop the coriander and blend it smoothly in a mixer with the sour cream, lime juice, and olive oil. Season with salt and pepper.
Cut the chicken breast into fine strips, season with salt and pepper, and fry until golden brown in a pan.
In a large bowl, combine the finely sliced red cabbage with the chopped jalapeños, spring onion rings, and coriander dressing. Let it marinate for about 15 minutes. Then fold in the fried chicken. Arrange the mixture in the tortillas and garnish with fresh avocado slices. Sprinkle with some Parmigiano Reggiano if desired.
Chef's tip
For an extra portion of freshness, you can garnish the tacos with additional lime wedges before serving.
35 min
Quick
