For chicken filling
2 chicken breasts
1 red onion
2 cloves garlic
2 tomatoes diced 1 tbsp Mexican spice
For guacamole
2 avocadoes
4 cherry tomatoes ¼;d
Chives
Salt and pepper
Lime juice
For salad filling
½ red cabbage
½ green cabbage
½ bunch parsley
1 carrot grated
4 mini tortilla wraps
Sour cream
Grated cheese
Method
For Taco bowl:
- Grease muffin tray on outside bottom
- Fold over tortilla shell and grill in oven until golden and crispy
For guacamole
- Cut avocado in half and remove skin
- Place in bowl and mash with fork
- Add ¼ ‘d cherry tomatoes and finely chopped chives
- Season with salt and pepper, finish with lime juice
For chicken filling
- Grate onion and garlic, saute in saucepan until golden
- Cut chicken into strips and add to pan, add tomato and spices
- Add ¼ cup water and allow to simmer until chicken is cooked through
For salad
- Shred cabbages, add grated carrot and chopped parsley
- Toss with salt and pepper and olive oil
To assemble – place salad in bottom of taco bowl, top with chicken, top with guacamole, sour cream and cheese