Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Ingredients
- 750g chicken breast fillet, thinly sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons lemon juice
- 2 tablespoons 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
Method
- Step 1Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.
- Step 2Heat 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.
- Step 3Heat 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.
- Step 4Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
930 kj
Energy
9g
Fat Total
3g
Saturated Fat
1g
Fibre
23g
Protein
56mg
Cholesterol
211.51mg
Sodium
2g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour.
Nutritional information is per taco.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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