Who doesn’t like the tacos? We love it and we did it at home.
Enjoy your meal: Low Carb Taco Bell.
150 g – avocado
150 g – red pepper (I use pointed pepper)
150 g – chicken meat (breast fillet, inner breast fillet, etc.)
100 g – cherry tomatoes
120 g – grated cheese
1 toe garlic
1 tbsp olive oil
salt and pepper
some chilli and paprika
Low Carb Taco Bell
Slice the avocado and scrape out the meat and place in a bowl. Cut the tomatoes into small pieces. Chop a clove of garlic and mix with a little salt and crush lightly with a knife. Add tomatoes and garlic to the avocado and mix everything together.
Crush the avocado meat until creamy. You can, if you like it a bit sour, add 1 tablespoon of lemon juice. Season with pepper and salt! Distribute 4 small cheese piles on a baking tray covered with baking paper. Spread the heaps a bit so that the taco is big enough later. But leave enough space in between. Put the top heat in the oven for about 15 minutes at 120 ° C. The last few minutes also like to grill.
The cheese should still be mobile when it comes out of the oven, but not too soft. In the meantime, cut the chicken into small cubes. Cut the pepper into small pieces as well. Fry the pepper and chicken in a pan in a little oil. Season with salt and pepper and also with a little chilli and paprika powder. Remove the baked cheese from the oven. I make it so that I place several bowls left and right and cut the baking paper into two pieces. So that in each case two cheese ships are on it.
Then I put the paper with the cheese between the bowls, which are so close together that the edges of the cheese stand up. After about 10 minutes waiting time the tacos are ready for filling. If not, just leave a little longer. The edge of the cheese should be nice brown, only then they are right. First fill with some guacamole. Then add the pepper chicken and on top of it again a dollop of guacamole. I packed some onion rings on top.
We recommend for you: Vegetarian or Vegan Bolognese