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


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


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