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Chicken, lemon and ricotta soft tacos
Chicken, lemon and ricotta soft tacos
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Unleash bold flavors with a unique twist in this Mexican taco dish using a delicious filling!
Ingredients:
  • 750g chicken breast fillet, thinly sliced
  • 20.00 ml chopped fresh oregano
  • 42.00 gm lemon juice
  • 36.40 gm olive oil
  • 2 medium zucchini, cut into batons
  • 200g cup mushrooms, thickly sliced
  • 10 flour tortillas
  • 200g fresh ricotta cheese, crumbled
  • 125.00 ml finely grated parmesan cheese
Instructions:
  • In a glass or ceramic bowl, mix together the chicken, oregano, and lemon juice. Let it sit for 5 minutes.
  • In a large frying pan over medium-high heat, heat half of the oil. Brown and cook chicken in batches for 3 to 5 minutes until fully cooked. Transfer the cooked chicken to a bowl and cover to keep warm.
  • Add the remaining oil to the pan and heat it. Cook the zucchini and mushrooms for about 5 minutes or until they are tender. Finally, add the chicken back to the pan and cook for an additional 2 minutes or until heated through.
  • Heat the tortillas according to the packet instructions. Fill the tortillas with the chicken mixture, ricotta, and parmesan. Serve hot.

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