Here, tender chicken in a spicy mixture is quickly cooked to make a succulent filling for crisp taco shells. Sliced capsicums and pinto or borlotti beans add to the mix, as does a scattering of shredded lettuce, spring onions and avocado. A dash of Tabasco sauce gives a piquant kick.
Reader's Digest
Ingredients
350 g skinless chicken breast fillets, cut into strips
3 cloves garlic, chopped
juice of 1 lime
1/2–1 teaspoon Mexican seasoning mix
1 tablespoon extra virgin olive oil
2 red, green or yellow capsicums, seeded and thinly sliced
1 can pinto or borlotti beans, about 400 g, drained and rinsed
8 taco shells (crisp corn tortilla shells)
1 avocado
100 g crisp lettuce leaves, torn or shredded3 spring onions, thinly sliced
1/4 cup (7 g) fresh coriander leaves
1 tomato, diced or sliced
Tabasco sauce to taste
1/3 cup (90 g) fromage frais or yogurt
salt and pepper
Preparation
Preheat the oven to 180°C.
Put the chicken, garlic, lime juice and Mexican seasoning mix in a bowl and season to taste with salt and pepper. Mix well.
Heat the oil in a heavy non-stick frying pan or wok. Add the chicken mixture and cook for 1 minute without stirring.
Add the capsicums and stir-fry over a high heat for 3–5 minutes or until the chicken is lightly browned.
Add the pinto or borlotti beans and heat them through, stirring occasionally.
Meanwhile, arrange the taco shells, open end down, on a baking tray and warm in the oven for 2–3 minutes.
Peel and dice the avocado.
Spoon the chicken and capsicum mixture into the taco shells, dividing it equally among them.
Add the avocado, lettuce, spring onions, tomato, coriander and Tabasco sauce to taste.
Serve at once, with the fromage frais or yogurt to be spooned over the top.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.