Steps to Make Ultimate Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo
Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Prepare Perfect Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo is 2 people (makes 6 tacos). So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo using 29 ingredients and 3 steps. Here is how you can achieve that.
Just a fantastic low cab/low fat alternative to the real deal. They are not crunchy but SO delicious! They are a regular feature in our meals.
Ingredients and spices that need to be Make ready to make Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo:
- Taco Shell
- 3 medium-large zucchinis (leave peel on)
- 1 egg (use 2 if using large zucchinis)
- 1 tbsp of: oregano, rosemary, parsley
- 1/4 cup finely grated parmesan
- 1/4 cup grated mozarella
- Salsa (my version)
- 2 beef (large) tomatoes
- 1 shallot
- 1-2 juice of a lime (adjust to taste)
- 1 juice of a lemon
- 1 tbsp crushed chillis
- 1 small handful fresh parsley
- Pinch salt and pepper (add more to taste)
- 3-4 tbsp olive oil
- Guacamole
- 1 large avocado
- 1 small handful parlsey
- 1 juice of lemon
- 1 juice lime
- to taste Salt and pepper
- 2 tbsp oil
- 1 tbsp crushed chilli (optional)
- Chicken
- 300-400 gr chicken fillets cut into chunks or strips
- Salt and pepper
- 1 heaped tbsp ground chipotle powder
- 1 tbsp paprika
- 1/4 red onion
Steps to make to make Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo
- The Taco Shell: Preheat oven to 200 degrees fan assisted. Grate zucchinis onto multiple layers of kitchen towels or a think cotton towel. Squeeze out the water. Then, combine all the ingredients together with the shredded zucchini in a large bowl. Spoon the mixture onto pre oiled baking parchment (3-4 tpsp per shell, spread to 10cm diameter). Bake in oven for 20min on a high shelf until golden brown. Remove from oven and stack on a plate to serve.
- The chicken: Season the chicken with the paprika and chipotle powder. Finely slice the onion and saute in pan until soft with some olive oil. Add the chicken. One half cooked, season with salt and pepper. Cover with a lid and leave to cook occasionally stirring.
- The salsa and the guacamole: Combine the ingredients of both individually. I use a food processor to finely chop everything. Then place into two separate bowls, taste and adjust with extra salt/lemon/pepper to flavour.
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