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Chicken tacos with strawberry salsa
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 631
  • Fat about 40g
  • Carbohydrates about 41g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 1 shallot
  • 2 garlic clove
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 0.5 tsp smoked paprika
  • 100 g strawberries
  • 3 tbsp white balsamic vinegar
  • 2 dl chicken bouillon
  • 6 Skinless chicken steaks (approx. 500 g)
  • 0.5 cucumber
  • 150 g strawberries
  • 2 tbsp olive oil
  • 1 tin corn kernels (approx. 140 g)
  • 1 tin lime
  • salt to taste
  • 1 red chilli
  • 1 shallot
  • 10 corn tortillas (approx. 200 g)
  • 200 g crème fraîche
  • 4 sprigs coriander
  • 2 tbsp fried onions
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And that's how it's done
And that's how it's done
Peel and finely chop the shallot and garlic. Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the tomato puree and paprika, cook briefly. Pour in the balsamic, reduce to half the amount. Pour in the stock, dice the strawberries, add, bring to the boil. Reduce the heat.
Add the chicken, cover and braise over a medium heat for approx. 25 mins.
Remove the chicken, pull away the meat using two forks. During this time, reduce the cooking liquid to approx. 150 ml, return the chicken to the pan, mix.
Remove the seeds from the cucumber, dice the cucumber and strawberries.
Rinse and drain the sweetcorn. Remove the seeds from the chilli, peel the shallot, finely chop both. Mix everything with the oil. Rinse the lime with hot water, dab dry, grate in a little of the zest and add 1 tbsp of the juice, mix and season with salt.
Heat the tortillas according to the packet instructions. Spread the crème fraîche over the tortillas, add the chicken and salsa. Tear off the coriander leaves, scatter on top together with the fried onions.

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