Ingredients
1 tbsp oil
½ small green pepper, de-seeded and chopped
25g/1oz flaked almonds
2.5ml/½ tsp chilli powder
2 chicken breasts, thinly sliced
2 tomatoes, skinned and diced
8 spring onions, sliced
salt and pepper
5 tbsp Greek yoghurt or crème fraîche
8 slices white bread, crusts removed and flattened slightly with rolling pin
lettuce, finely shredded
1 avocado, peeled and thinly sliced
40g/1½oz cheddar cheese, grated
Method
1. Heat the oil and add the green pepper, almonds and chilli powder. Fry until the almonds are beginning to brown.
2. Add the chicken and brown quickly.
3. Stir in the tomato and onion and season to taste.
4. Add the yoghurt and heat through. Keep warm.
5. Toast the bread lightly. Cup in your hand to form a taco-shaped shell.
6. Place a little shredded lettuce in the bottom of the shell, spoon on some chicken mixture, top with sliced avocado and grated cheese.
