Chicken, lemon and ricotta soft tacos

Cooking Meat Chicken, lemon and ricotta soft tacos

Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.
  2. Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes or until browned and cooked through. Transfer to a bowl. Cover to keep warm.
  3. Heat remaining oil in pan. Cook zucchini and mushroom for 5 minutes or until vegetables are just tender. Return chicken to pan. Cook for 2 minutes or until heated through.
  4. Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.

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750g chicken breast fillet, thinly sliced
1 tbsp chopped fresh oregano
2 tbsp lemon juice
2 tbsp olive oil
2 medium zucchini, cut into batons
200g cup mushrooms, thickly sliced
10 flour tortillas
200g fresh ricotta cheese, crumbled
1/2 cup finely grated parmesan cheese

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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