Tortillas de milho sem glúten com frango desfiado e salsa de manga e abacate

Ingredientes

• 500 g chicken breasts
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 150 ml chicken stock
• 8 gluten-free corn tortillas
• 1 ripe mango
• 1 ripe avocado
• 1/2 red onion, finely chopped
• Juice of 1 lime
• Handful of fresh cilantro
• Optional: sriracha or sour cream

Modo de preparo

1. 1

   Sprinkle the chicken breasts on both sides generously with cumin, smoked paprika, garlic powder, salt and pepper.Heat a splash of olive oil in a wide pan over medium heat. Fry the chicken 3 minutes per side until golden brown.Add 150 ml chicken stock to the pan, put the lid on and let the chicken simmer gently for 15 minutes over low heat.Remove the chicken from the pan and shred it with two forks. Put the pulled chicken back into the cooking liquid and stir well so it soaks up the juices.Meanwhile make the salsa: dice the mango and avocado into small cubes. Mix them in a bowl with finely chopped red onion, lime juice, fresh cilantro and a pinch of salt.Warm the gluten-free corn tortillas briefly in a dry frying pan, about 30 seconds per side.Divide the pulled chicken over the tortillas, spoon a generous dollop of mango-avocado salsa on top and serve immediately. Add a drizzle of sriracha or a spoonful of sour cream to taste, if desired.