Recipe: Tasty Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo

Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo.

You can cook Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo using 29 ingredients and 3 steps. Here is how you cook it.

Ingredients of Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo

1. It's of Taco Shell.
2. Prepare 3 of medium-large zucchinis (leave peel on).
3. Prepare 1 of egg (use 2 if using large zucchinis).
4. You need 1 tbsp of of: oregano, rosemary, parsley.
5. Prepare 1/4 cup of finely grated parmesan.
6. It's 1/4 cup of grated mozarella.
7. You need of Salsa (my version).
8. Prepare 2 of beef (large) tomatoes.
9. You need 1 of shallot.
10. Prepare 1-2 of juice of a lime (adjust to taste).
11. You need 1 of juice of a lemon.
12. You need 1 tbsp of crushed chillis.
13. It's 1 of small handful fresh parsley.
14. You need Pinch of salt and pepper (add more to taste).
15. Prepare 3-4 tbsp of olive oil.
16. Prepare of Guacamole.
17. Prepare 1 of large avocado.
18. You need 1 of small handful parlsey.
19. You need 1 of juice of lemon.
20. It's 1 of juice lime.
21. It's to taste of Salt and pepper.
22. Prepare 2 tbsp of oil.
23. It's 1 tbsp of crushed chilli (optional).
24. Prepare of Chicken.
25. Prepare 300-400 gr of chicken fillets cut into chunks or strips.
26. It's of Salt and pepper.
27. You need 1 of heaped tbsp ground chipotle powder.
28. It's 1 tbsp of paprika.
29. It's 1/4 of red onion.

Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo step by step

1. 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..
2. 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..
3. 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..