Quick and delicious! This chicken taco recipe takes only minutes to prepare, and with it, you have a tasty, healthy and nourishing dish on your dinner table. Feel free to experiment with the flavoring and the vegetables.
Cut the chicken breast into smaller pieces.
Slice the bell pepper and the leek. Grate the garlic.
In a pan, heat 2 spoons of sunflower seed oil, and add the chicken and the sliced vegetables. Salt and pepper it, and then add the chili and the oregano. Braise them for about 6-7 minutes.
Dice the tomato and the cucumber, and drain the canned sweet corn.
Mix them into the ragout, without cooking or braising them.
Put the yoghurt in a kitchen chopper, together with a pinch of salt, the cherry vinegar, the sesame seed oil and the coriander leaves, and blend them.
Warm the tortillas and fill them with the ragout. Before serving, sprinkle them with the coriander and sesame seed oil flavored yoghurt, and serve them folded in half.