Chicken tacos with strawberry salsa

Chicken tacos with strawberry salsa

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 631 kcal
, Fat: 40 g
, Carbohydrate: 41 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 shallot
2 garlic cloves
1 tbsp olive oil
1 tbsp tomato puree
½ tsp smoked paprika
3 tbsp white balsamic vinegar
2 dl chicken bouillon
100 g strawberries
6 Skinless chicken steaks (approx. 500 g)


½ cucumber
150 g strawberries
2 tbsp olive oil
1 tin corn kernels (approx. 140 g)
1 lime
1 red chilli
salt to taste
1 shallot


10 corn tortillas (approx. 200 g)
200 g crème fraîche
4 sprigs coriander
2 tbsp fried onions
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How it's done

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Peel and finely chop the shallot and garlic. Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the tomato puree and paprika, cook briefly. Pour in the balsamic, reduce to half the amount. Pour in the stock, dice the strawberries, add, bring to the boil. Reduce the heat.

Add the chicken, cover and braise over a medium heat for approx. 25 mins.

Remove the chicken, pull away the meat using two forks. During this time, reduce the cooking liquid to approx. 150 ml, return the chicken to the pan, mix.


Remove the seeds from the cucumber, dice the cucumber and strawberries.

Rinse and drain the sweetcorn. Remove the seeds from the chilli, peel the shallot, finely chop both. Mix everything with the oil. Rinse the lime with hot water, dab dry, grate in a little of the zest and add 1 tbsp of the juice, mix and season with salt.


Heat the tortillas according to the packet instructions. Spread the crème fraîche over the tortillas, add the chicken and salsa. Tear off the coriander leaves, scatter on top together with the fried onions.

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