Kimchi vegetable tacos with chicken fillet!
25 min.
Ingredients
What you'll need (for 4 people)
For the filling:
- 200 g kimchi vegetables
- 400 g chicken fillet
- 12 taco shells
- 2 avocados
- 60 g cherry tomatoes, oil for frying
- a pinch of lemon pepper
- a pinch of salt and pepper
For the sauce:
- 100 g plain yogurt
- 1 tablespoon mustard
- 1 lime (juice)
- a pinch of salt and pepper
Preparation:
- Heat a pan with oil. Cut the chicken fillet into small pieces and fry for 8–12 minutes. Add the lemon pepper and fry for another 3–4 minutes.
- Peel and slice the avocados, and cut the cherry tomatoes in half.
- In a bowl, mix the plain yogurt, mustard, salt, pepper, and lime juice.
- Arrange the kimchi salad, chicken fillet, avocado, and cherry tomatoes in the taco shells. Drizzle with the sauce and serve.
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