for 4 person

Chicken

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)

Salsa

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

Tacos

10	corn tortillas (approx. 200 g)
200 g	crème fraîche
4 sprig	coriander
2 tbsp	fried onions

How it's done

Chicken

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.

Salsa

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.

Tacos

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.

Show complete recipe