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!

Recipe «Chicken, lemon and ricotta soft tacos» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.