Tacos with Carandini Balsamic Vinegar of Modena chicken and avocado

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

Wash the chicken breast fillet and dry it with kitchen paper. Cut the chicken breast fillet into medium-sized cubes.
Put the chicken cubes in a bowl to marinate together with four spoons of Emilio Balsamic Vinegar of Modena, 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 200 degrees warm 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 Emilio Balsamic Vinegar of Modena.

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.