Ingredients:
Tortillas: 2-3
Chicken breast: 1 (cut into strips)
Ginger-garlic paste: 1 tbsp
Salt: to taste
Lemon juice: 1 tbsp
Chili flakes: 1 tbsp
Red cabbage: as needed
Green cabbage: as needed
Cucumber: 1
Carrot: 1
Tomato: 1
Onion: 1
Lettuce leaves: as needed
Mayonnaise: 4 tbsp
Olive oil: 1 tbsp
Method:
Cut the chicken breast into strips. Marinate with ginger-garlic paste, salt, lemon juice, and chili flakes. Mix well and let it marinate for 30 minutes.
Heat a cooking pan, add olive oil, and cook the marinated chicken strips until done. Set aside.
Take the tortillas and cut them into round shapes. Using a cupcake mold, place the tortillas on the back side of the mold to give them a bowl shape. Bake at 140°C for 2-3 minutes.
Chop the red cabbage, green cabbage, cucumber, carrot, tomato, onion, and lettuce leaves.
To assemble the taco salad bowl, place the tortilla bowl on a plate. Add some mayonnaise, followed by the cooked chicken, chopped cabbage, lettuce leaves, onion, and tomato.
Enjoy your delicious and colorful Taco Salad Bowl!
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