1 oz 30 g ripe avocado.

      2 tb Low fat natural yogurt.

      1 ts Lemon juice.

           Salt and pepper.
           Few lettuce leaves shredded
      1    Shallot or 3 spring onions

           Trimmed and sliced.
      1    Tomato cut into wedges.

           Quarter small green or red
           Pepper finely chopped.
      2    Taco shells.

      2 oz 60 g roast chicken sliced.

  1. In a small bowl mash the avocado with a fork until smooth. Add the

  yogurt and lemon juice and stir until blended. Season with salt and pepper.
  2. Mix together the lettuce, shallot or spring onions, tomato and green or

  red pepper.
  3. Warm the taco shells under a moderate grill for 2 to 3 minutes. Remove

  them and fill with the salad mixture. Top with the chicken and spoon over
  the avocado dressing. Serve immediately.
  Preparation 10 minutes, cooking 3 minutes.