Ingredients

  • 1 avocado (de-stoned, flesh removed)
  • 3 cloves garlic (crushed)
  • 1 lime (juiced)
  • 6 ounces plain yogurt
  • 1 pinch cayenne pepper
  • 1 pinch sugar
  • 1 tablespoon olive oil
  • 3/4 pound chicken breast (cut into bite-size pieces)
  • 1 red pepper (deseeded and chopped)
  • 1 green pepper (deseeded and chopped)
  • 2 onions (peeled and chopped)
  • 14 ounces corn (drained)
  • 1 pinch paprika (plus extra for dusting)
  • 8 taco shells
  • 3 lettuce leaves (shredded)
  • chili pepper (to garnish, optional)
  • parsley (to garnish, optional)

Directions

  1. For the guacamole, place the avocado in a bowl with the garlic, lime juice, yogurt, cayenne pepper and sugar. Purée until smooth, using an immersion blender. Season to taste with salt and pepper. Chill.
  2. Preheat the oven to 375ºF. For the chicken and vegetables, heat the oil in a frying pan. Add the chicken and stir-fry for 7-8 mins, until cooked through. Add the peppers, onion, corn and pinch of paprika to the pan with the chicken and stir-fry for 2-3 more mins. Season to taste with salt and freshly ground black pepper.
  3. Meanwhile, heat the taco shells in the oven for 2-3 mins. Fill the tacos with the lettuce and the chicken and vegetable mixture. Dust the guacamole with paprika and serve with the tacos. Garnish with chili pepper and parsley, if using.
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NutritionView more

590Calories
Sodium16%DV390mg
Fat40%DV26g
Protein57%DV29g
Carbs22%DV66g
Fiber48%DV12g

PER SERVING *

Calories590Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat6g30%
Trans Fat
Cholesterol65mg22%
Sodium390mg16%
Potassium1310mg37%
Protein29g57%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate66g22%
Dietary Fiber12g48%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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