Mexican chicken with guacamole
A classic recipe, this dish is best served with a cold margarita
|1 tbsp||Olive oil|
|3 tbsp||Sun-dried tomato pesto|
|1 tsp||Crushed chilli|
|140 g||Sour cream|
|2 tbsp||Lime juice|
- Peel onion and chop finely. Heat a frying pan and add oil. Cook onion until soft. Add tomatoes and sundried tomato pesto. Remove chicken meat from carcass and chop chicken roughly. Add to tomato mixture. Cook for 10 minutes. Fill taco shells with chicken mixture, shredded lettuce and guacamole.
- Guacamole: Peel avocado and remove stones. Mash avocado flesh until smooth. Mix in chilli, coriander, sour cream and lime juice.
This dish is best matched with
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