RECIPE: HOW TO DO GREEN VEG AND CHICKEN TACOS WITH PEA GUACAMOLE

Enjoy this recipe for your next taco night. Quick and affordable, it’s perfect for those summer evenings when you want something quick, easy and nourishing.

RECIPE GREEN VEG AND CHICKEN TACOS WITH PEA GUACAMOLE

Dificulty: Easy
Portion: Serves 2
Time: Hands-on time 20 min

Ingredients

1/2 fennel bulb, finely sliced
80g courgette or baby courgettes, cut into ribbons using a veg peeler
Juice 2 limes, plus wedges to serve
80g frozen peas
1 ripe avocado, roughly chopped
1 cos lettuce, roughly chopped
Large handful fresh coriander leaves, finely chopped
2 ready-roasted free-range chicken breasts, sliced
4-6 small tortilla wraps
100g (½ tub) ready-made tomato salsa to serve

Step by step preparation

Mix the sliced fennel and courgette(s) in a serving bowl with half the lime juice. Set aside.
For the pea guacamole, put the peas in a bowl, cover with boiling water and leave for 5 minutes. Drain and rinse under cold water, then whizz in a food processor with the avocado and remaining lime juice until smooth. Taste and season well with salt and pepper.
Toss the lettuce and chopped coriander with the fennel and courgette. Arrange the chicken and green veg on the tortillas, dollop with some pea guacamole, then serve with the tomato salsa and lime wedges for squeezing.

RECIPE: HOW TO DO GREEN VEG AND CHICKEN TACOS WITH PEA GUACAMOLE

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