Chicken and avocado tacos

Ingredients:

• 8 corn tortillas
• 4 chicken thighs
• 2 avocados
• 1 tomato
• 2 carrots
• 1 zucchini
• 1 onion
• 2 garlic
• Lettuce leaf
• 1 lime
• Cilantro
• Cream cheese
• plain yogurt
• Oil
• Pepper and salt

Preparation:

1.peel the onion and cut it into julienne strips, fry it in a frying pan with 2 tablespoons of oil for 15 minutes and reserve it.

2.scrape and julienne the carrots, trim the zucchini and cut into slices.

3.Put the chicken thighs in a refractory dish, salt and pepper them and spray them with oil, add the poached onion, carrots and zucchini and bake in the oven for 1 hour preheated to 180°, stirring halfway through cooking, let cool and crumble the chicken.

4. cut the avocado in half, remove the stone, extract the pulp, cut it into slices and sprinkle them with lime.

5.wash and cut the tomato into cubes.

6.heat the tortillas and distribute the chicken with the vegetables, the avocado slices, the tomato and some washed and dried lettuce leaves and chopped cilantro.

7.sprinkle with more lime and serve with 2 tablespoons cheese, 2 yogurt shaken with salt and pepper.

We proceed to serve.