INGREDIENTS :
8 corn tortillas
4 chicken drumsticks
2 avocados
1 tomato
2 carrots
1 zucchini
1 onion
2 garlic
Lettuce leaf
1 lime
Coriander
Cream cheese
Natural yogurt
Oil
Pepper and salt
PREPARATION :
1. Peel the onion and cut it into julienne strips, fry it in a pan with 2 tablespoons of oil for 15 minutes and reserve it.
2.Shull and cut the carrots into julienne strips, sprout the zucchini and cut it into slices.
3.Put the chicken thighs in an ovenproof dish, pepper them and sprinkle them with oil, add the poached onion, carrots and zucchini and bake in the oven for 1 hour preheated to 180 °, stirring halfway through cooking, let cool and crumble the chicken.
4. Cut the avocado in half, remove the pit, extract the pulp, cut it into slices and sprinkle with lime.
5. Wash and dice the tomato.
6.Heat the tortillas and distribute the chicken with the vegetables, the avocado slices, the tomato and some washed and dried lettuce leaves and chopped cilantro.
7. Sprinkle with more lime and serve with 2 tablespoons cheese, 2 tablespoons yogurt beaten with salt and pepper.
We proceed to serve.