Easy Chicken Tacos with Guacamole (Mexican)

We first had these at a lovely Mexican place close to the railway station in Worms (Luther's town). Then we sampled them again at Enchilada in Darmstadt. And we were once again convinced we adore them. This is the easy version of making them at home. Just fill the tortilla shells with spicy chicken and caramelized red onion bits, add cheese and a dollop of fresh guacamole and you're done :).

Ingredients (serves 2):

• 6 corn taco shells (usually easy to find in large supermarkets)
• 2 lettuce leaves
• 2 ripe avocados
• 1 large red onion
• 250 g chicken breast
• 5 garlic cloves
• half a lemon
• 150 g cherry tomatoes
• 150 g Gouda cheese (quesso blanco would be better)
• 2 gurgles of olive oil
• 1 teaspoon chili powder
• 1 teaspoon dried marjoram
• 1 teaspoon of salt, divided
• 2 teaspoons pepper, freshly ground

Cut the chicken in really small bits, heat one gurgle of olive oil in a frying pan and add the chicken:

Let it slowly fry on low heat. Salt it with 1/2 teaspoon of salt and 1 and 1/2 teaspoons pepper. Cut the red onion in quarters. Get 3 quarters, chop them and add them to the chicken. Also slice 2 of the 5 garlic cloves and add them to the chicken. Give it a good stir:

In a blender put the pulp from the 2 avocados, the remaining quarter of red onion, the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper, the chili powder, the second gurgle of olive oil and the remaining 3 garlic cloves. 

Also add 2-3 cherry tomatoes to the blender and puree everything into the guacamole. This could also be done by hand (using a fork actually but it would take longer).

 Quarter the rest of the cherry tomatoes and add them to the chicken. Also add the marjoram.

Cut the cheese slices into little pieces:

Put the salad leaves on two plates, then start filling the taco shells. Some people fry the shells for a couple of seconds so they get oilier and a tad softer, but we prefer them crunchier and without the extra fat. You should do as you please. Start by putting the fried chicken-onion-tomato mixture into the shells:

Add the cheese on top of the chicken, then generously spread guacamole all over. 

Put 3 tacos on each plate (on top of the salad leaf). They're ready, dig in! :)