Tacos with Carandini Balsamic Vinegar of Modena chicken, cabbage, avocado and yogurt sauce

Tacos with Carandini Balsamic Vinegar of Modena chicken, cabbage, avocado and yogurt sauce

Ingredients for 4 people:

10/12 corn tacos
300 gr of chicken breast fillet
80 gr of cabbage
1 avocado
100 gr of low-fat white yogurt or Greek yogurt
4 radishes
fresh mint
4 limes
Balsamic Vinegar of Modena PGI Emilio Oro Carandini
Salt and Pepper
Extra virgin olive oil

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Wash the chicken breast fillet and dry it with kitchen paper. Cut the chicken breast fillet into medium-sized cubes.
Put the chicken cubes to marinate in a bowl together with four spoons of Balsamic Vinegar of Modena PGI Emilio Oro Carandini, extra virgin olive oil, the juice of a lime, salt and pepper.
Leave to marinate for at least 30 minutes in the refrigerator.

Cut the cabbage into strips and sauté it in a pan with a drizzle of extra virgin olive oil, salt and pepper. Cabbage can also be left raw to add crunchiness to the dish.

Keep the tacos warm at 90 ° in a preheated oven.

Cut the avocado into slices and sprinkle it with lime juice to prevent oxidation.

Make a sauce with low-fat white yogurt or Greek yogurt, chopped fresh mint, salt, pepper and extra virgin olive oil. Keep the sauce aside.

Once the marinating time has elapsed, cook the chicken in a non-stick pan or grill until the chicken becomes golden brown and caramelized. At the end of cooking, add a drizzle of Balsamic Vinegar of Modena PGI Emilio Oro Carandini.

Fill the tacos with hot chicken, avocado, cabbage, some radish cut into thin slices and season with the yogurt and mint sauce.

To give the dish a touch of acidity, add a few drops of lime juice on the stuffed tacos.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI