1. Preparing the chicken: Season the chicken fillets well on both sides with salt, pepper, and ground cumin.

2. Tomato sauce: In a bowl, mix the tomato passata, cayenne pepper, rosemary, grated garlic, and lime juice.

3. Cooking the chicken: Heat oil in a pot and sauté the chopped onion until softened (it should become translucent, not browned). Then add the chicken fillets and cook them on both sides, about 3 minutes per side. Once the meat is seared, add the tomato sauce and stir so the sauce coats all the meat. Cover with a lid and cook for about 20 minutes. After 20 minutes, shred the chicken into strips using two forks, mix well, and cook for a few more minutes so the sauce fully coats the meat.

4. Other ingredients: Cut the avocado in half and scoop it out. Add salt and drizzle with the juice of a quarter of a lime, then mash into a thick paste. Taste and adjust with more salt and/or lime juice if needed. Finely chop the shallot. Warm the tortillas on both sides in a dry pan if desired.

5. Assembling the tacos: Spread the avocado over the tortillas, top with the pulled chicken, and sprinkle with chopped shallot and crumbled feta. Garnish with parsley and drizzle with a little lime juice. Serve immediately.

Recipe: Sit Fit