2 chicken breasts, cut into thin strips
1 red chili, chopped
1 tsp paprika
1 tsp cumin
1 tbsp garlic infused oil
small bunch of coriander, chopped
½ lemon, juice only
salt and freshly ground black pepper
100ml/3½fl oz lactose free cream
4 gluten free taco shells
For the salsa
3 plum tomatoes, de-seeded and chopped
1 red pepper, finely chopped
1 tbsp olive oil
50g/2oz cucumber, finely sliced
50g/2oz cheddar, grated
2 tbsp lactose free cream
Serves - 2
In a deep pan, sauté the chicken in a little oil until just cooked.
Add the cumin, paprika, chili and garlic infused oil and some chopped coriander.
Add the lemon juice and season, and then mix in a little lactose free cream. In another bowl, mix the salsa ingredients together.
To serve, spoon the chicken mix into the gluten free taco shells and add some salsa.
Dollop a little more lactose free cream inside, garnish with the cucumber, grated cheddar and eat.
Recipe adapted from: Good Food