Caesar chicken & avocado tacos
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Time to make:
$5.25 per serve
(at time of publication)
Full ingredients list:
4 rashers short-cut bacon, fat trimmed, thinly sliced
¹⁄³ cup reduced-fat mayonnaise 1 anchovy, chopped 8 hard taco shells, heated
2 heads baby cos lettuce, leaves torn
150g cherry tomatoes, quartered
2 cups shredded skinless
BBQ chicken breast
1 medium ripe avocado, diced
¹⁄³ cup shaved parmesan
baby basil leaves, to serve
Nutritional information (per serve)
Instructions and steps:
1 Cook the eggs in a saucepan of boiling water for 8 minutes, or until hard boiled. Refresh under cold water, then peel and slice.
2 Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add bacon; cook, stirring, for 2–3 minutes or until browned and crispy. drain on paper towel.
3 Whisk the mayonnaise and anchovy with 2 tablespoons of warm water in a bowl. Fill taco shells with lettuce, tomatoes, bacon, egg, chicken and the avocado. drizzle tacos with mayonnaise sauce. Top with parmesan and basil leaves. Serve with remaining salad.
One large storebought rotisserie chicken should give you 2 cups of breast meat. Remove & discard the skin, stuffing & chicken bones.
About this recipe
First published: November 2019