Guacamole and Shredded Chicken Stew Tacos

Ingredients

• Chicken Breast120 g
• Tomato Sauce2 tablespoon (28 g)
• Onion1/2 count (75 g)
• Avocado1/2 count (120 g)
• Lime Juice1 tablespoon (15 g)
• Tortillas2 count (80 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the chicken breast into medium pieces and boil in salted water for approximately 12-5 minutes until cooked.

2. 2

   Step 2

   Once cooled, shred with a fork or your hands.

3. 3

   Step 3

   Simultaneously, chop half of the onion and cut the other half into strips to garnish the taco.

4. 4

   Step 4

   Heat the oil in a pan over medium-high heat.

5. 5

   Step 5

   Once heated, add the chopped onion and stir-fry for about 5 minutes.

6. 6

   Step 6

   Then add the tomato sauce and a splash of water.

7. 7

   Step 7

   Add the shredded chicken and continue cooking for about 2-3 more minutes. Add salt to taste.

8. 8

   Step 8

   Meanwhile, peel the avocado, cut into chunks and mash with a fork.

9. 9

   Step 9

   Season with salt and pepper and lime juice.

10. 10

    Step 10

    Warm the tortillas for 1 or 2 minutes in a pan over medium-low heat.

11. 11

    Step 11

    Spread the guacamole on the tortillas, top with the shredded chicken and onion strips. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Guacamole and Shredded Chicken Stew Tacos can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.