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INGREDIENTS
- A handful of fresh cilantro
- 190 g sour cream
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt
- Pepper
- 500 g red cabbage (finely sliced)
- 2 spring onions (thinly sliced)
- Corn tortillas for tacos
- 400 g chicken breasts
- 1 avocado
- Parmigiano Reggiano DOP for sprinkling (optional)
- Pickled jalapeño peppers
INSTRUCTIONS
- 1Blend the cilantro with sour cream, lime juice, and olive oil until smooth. Season with salt and pepper.
- 2Cut the chicken breasts into strips, season with salt and pepper. Then fry in a pan until golden brown.
- 3In a large bowl, mix the red cabbage with jalapeños, spring onions, and cilantro dressing. Let it sit for 15 minutes. Then add the chicken and stir. Season with salt and pepper and serve the mixture in corn tortillas. Finally, garnish with avocado.
