Ingredients for 4 people

  • For the balsamic mayo: 
  • 130 g sunflower oil
  • 2 egg yolks
  • 10 ml lemon juice
  • 1 pinch salt
  • 1 pinch pepper
  • 20 ml De Nigris Thick  &  Intense  Balsamic Vinegar
  • For the tacos:
  • 150 g of lettuce
  • ½ red onion
  • 2 small courgettes
  • 1 clove garlic
  • 4 chicken breasts (about 500 g)
  • 20 ml De Nigris Dense & Fragrant Balsamic Vinegar
  • 8 shell tacos
  • Extra virgin olive oil, to taste
  • Salt, to taste

For the recipe

Start by preparing the mayo: pour the oil into a stick blender beaker, add the egg yolks, the lemon juice (strained to remove pips), salt, pepper and De Nigris Thick & Intense Balsamic Vinegar.

Blend until the mayonnaise starts to thicken, then continue moving the blender up and down until the sauce is thick and thoroughly mixed. Transfer the mayonnaise into a jug and place in the fridge until use. Wash and chop the lettuce and peel and thinly slice the onion. Peel the courgettes, wash and dry them and cut them into thin strips.

Heat a drizzle of oil in a pan, add the peeled garlic and fry.

Add the chicken breasts and brown on both sides, season with salt to taste, spoon over 20ml of De Nigris Thick & Intense Balsamic Vinegar,

turning the chicken to coat. Fry for about three minutes per side, then remove from heat and cut cooked chicken breasts into strips.

Now assemble your tacos: place a handful of lettuce, a few onion slices and pieces of chicken in each taco shell; complete with strips of courgette and top with a drizzle of balsamic mayonnaise.