Easy cheesy taco boats with chicken and mushrooms
Easy cheesy taco boats with chicken and mushrooms, a fabulous appetizer that looks and tastes great. All your guests will surely be impressed.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 people
Calories: 378kcal
- 2 medium chicken breasts
- 300 g closed-cup mushrooms
- 15 g butter
- 2 spring onions
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 50 g grated Cheddar cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley
- 4 soft tortilla taco boats
Dice the chicken and place it in a bag together with the oil, salt and pepper.
Give the bag a good shake, then grill the chicken until cooked through, it usually takes about 5 minutes if you use a grill pan.
Chop the mushrooms, spring onions and garlic cloves and add them to a frying pan together with the butter.
Cook for 10 minutes until the mushrooms are tender and most of the juice has been absorbed.
Add the grilled chicken to the pan and mix well.
Divide the mixture between the 4 taco boats, top with grated cheese and bake in the oven at 180 degrees C for 10 minutes until the cheese has melted.
Garnish with chopped parsley.
Calories: 378kcal | Carbohydrates: 6g | Protein: 35g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 1512mg | Potassium: 952mg | Fiber: 1g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 6.8mg | Calcium: 195mg | Iron: 1.5mg