Chipotle chicken tacos with pineapple salsa
Ingredients
- Step 1 500g skinless boneless chicken thighs
- Step 2 1 tbsp vegetable oil
- Step 3 1 medium onion , chopped
- Step 4 2 tsp sweet smoked paprika
- Step 5 2 tsp ground cumin
- Step 6 2 tbsp cider vinegar
- Step 7 1 tbsp chipotle paste
- Step 8 200ml passata
- Step 9 2 tbsp soft brown sugar
- Step 10 ½ small pineapple , cored, peeled and chopped
- Step 11 ½ small pack coriander , chopped
- Step 12 corn or flour tortillas
- Step 13 hot sauce (I like Tabasco Chipotle), to serve
Calories: 392
Carbohydrate: 37 g
Protein: 30 g
Fat: 13 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Supper
Mexican
Chicken taco
Easy taco
Family friendly
Jennifer Joyce
Low calorie dinner
Pineapple salsa
Directions
- Step 1 In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
- Step 2 Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
- Step 3 In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.