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Ingredients
- 1 ounce 30 g ripe avocado.
- 2 Tbsp. Low fat natural yogurt.
- 1 tsp Lemon juice. Salt and pepper. Few lettuce leaves shredded
- 1 x Shallot or possibly 3 spring onions Trimmed and sliced.
- 1 x Tomato cut into wedges. Quarter small green or possibly red Pepper finely minced.
- 2 x Taco shells.
- 2 ounce 60 g roast chicken sliced.
Directions
- 1. In a small bowl mash the avocado with a fork till smooth. Add in the yogurt and lemon juice and stir till blended. Season with salt and pepper.
- 2. Mix together the lettuce, shallot or possibly spring onions, tomato and green or possibly red pepper.
- 3. Hot the taco shells under a moderate grill for 2 to 3 min. Remove them and fill with the salad mix. Top with the chicken and spoon over the avocado dressing. Serve immediately.
- Preparation 10 min, cooking 3 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 129g | |
| Calories 226 | |
| Calories from Fat 84 | 37% |
| Total Fat 9.34g | 12% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 188mg | 8% |
| Potassium 299mg | 9% |
| Total Carbs 30.71g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.16g | 3% |
| Protein 5.08g | 8% |
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