Mexican chicken with guacamole
2/7/2005
Serves 4
A classic recipe, this dish is best served with a cold margarita
Ingredients
| 1 | Onion |
| 1 tbsp | Olive oil |
| 3 tbsp | Sun-dried tomato pesto |
| 1 | Chicken |
| 10 | Taco shells |
| 2 cups | Lettuce |
Guacamole
| 2 | Avocados |
| 1 tsp | Crushed chilli |
| ¼ cup | Coriander |
| 140 g | Sour cream |
| 2 tbsp | Lime juice |
Directions
- 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.
Wine Match
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