Chicken Taco

Tacos with chicken in a creamy fajitos sauce - corn tortillas stuffed with chicken fillet with tomatoes, corn, olives.

Ingredients

• Corn taco pockets - 2 pcs.
• Chicken fillet - 150 g
• Cream 20% - 130 ml
• Fajitos spice - 2-3 tsp
• Iceberg lettuce - 30 g
• Olives - 6 pcs.
• Canned corn - 1 tbsp. l.
• Cheddar cheese - 30 g
• Cherry tomatoes - 3-4 pcs.
• fresh cilantro
• Red onion - 10 g

Directions

1. We cut the chicken arbitrarily, but finely, fry over high heat, stirring occasionally.
2. When a blush appears on the meat, reduce the heat, pour in the cream, pour in the fajitas, sprinkle with cilantro, salt, pepper, remove from heat.
3. Drain the cream in which the chicken was stewed from the pan into a cup, add 1 teaspoon with a slide of grated cheese, heat it in the microwave, mix, and leave to cool. This way we get a wonderful rich savory sauce for our tacos.
4. Finely chop the iceberg. We cut the olives into rings, cherry into quarters, rub the cheese (I didn’t find cheddar and took marble) on a coarse grater, red onion into half rings.
5. We warm the taco pockets in the oven for 15 minutes at 125 degrees. Next, we put chicken in them, a mixture of lettuce, cherry tomatoes, olives, corn and onions. Sprinkle cheese on top, pour over the sauce and ... Bon appetit!