Ingredients

• 8 corn tortillas
  
• 400 g chicken strips  
  
• 150 g corn  
  
• 150 g grated Savognin cheese  
  
• 3 avocados  
  
• 1 courgette  
  
• ½ Mango  
  
• Lemon juice  
  
• Mexican spices  
  
• Olive oil for frying  
  
• Sea salt  
  
• Pepper from the mill
  

Preparation

Cut the avocados in half, remove the stone, remove the skin and place in a bowl. Add a tablespoon of freshly squeezed lemon juice and the spice mix. Season with salt and pepper and mash with a fork.
Cut the mango in half along the stone, make a square cut down to the skin and remove the cubes.
Cut the courgette into small cubes too, fry in a pan with oil and season with salt and pepper. (Or fry directly with the chicken strips)
Season the chicken strips with salt and pepper and also fry in a pan with oil.
Lay out the corn tortillas on a baking tray lined with baking paper. Spread guacamole on half of each tortilla. Then spread the corn, chicken strips, courgette, mango and grated cheese on top. Fold the tortilla in half and place in a preheated oven at 200°C for 5 minutes.