8 Tbs mayonnaise

1 tsp tomato puree

Dash of Tabasco

4 Chicken breasts

3 Tbs olive oil

1-2 cloves garlic, peeled and crushed

1 tsp honey

1Tbs lemon juice

6 spring onions, sliced

½ red pepper, seeded and diced

½ yellow pepper, seeded and diced

1 Tbs oil

8 Taco shells

¼ lettuce leaves, shredded

Diced pepper for garnishing

Salt to taste


To make the dressing, mix together the mayonnaise, tomato puree and Tabasco. Keep aside. Mix together olive oil, garlic, honey, salt and lemon juice. Season the chicken breasts with this mixture.  Cover and leave to marinate in the fridge for half an hour. Preheat oven to 200˚C. Grill the chicken breasts on medium heat (basting with the marinade) for 10 minutes on each side. Meanwhile sauté onions and peppers in oil for 2-3 minutes. Place taco shells on baking sheet and cook in oven for 3-4 minutes. Remove from oven and cool slightly. Slice chicken into thin strips and mix with 2 Tbs of the dressing. Place lettuce in base of each taco shell with the chicken, sautéed peppers and onion. Serve with remaining dressing, garnished with pepper.


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