Servings: 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
- 380 g chicken meatballs with tomato basil sauce (sous vide)
- 8 small corn or wheat tortillas
- 1 cup (250 ml) thinly sliced lettuce
- 1 tomato, cut into small cubes
- 1 avocado, sliced or mashed into guacamole
- 1 can corn kernels, drained
- 125 ml (1/2 cup) shredded cheese (cheddar or mozzarella)
- 8 tbsp sour cream
- 30 ml (2 tbsp) Tex-Mex spices
- Lime juice (optional)
- Hot sauce (optional)
- Salt and pepper to taste
Preparation
- Reheat the chicken meatballs in a skillet over medium heat, about 5 minutes, until heated through. Cut the meatballs into bite-sized pieces to easily divide them among the tacos. Add the corn kernels and Tex-Mex spices to the pan, mix well and simmer for 2 more minutes.
- Meanwhile, warm the tortillas in a dry pan or in the microwave for a few seconds to make them more pliable.
- Assemble the tacos: place a portion of meatball pieces and corn on each tortilla, add lettuce, diced tomato, avocado slices and shredded cheese.
- Add a dollop of sour cream on top, a squeeze of lime juice and hot sauce if desired. Season with salt and pepper to taste.
- Serve immediately.
