Chipotle chicken tacos with pineapple salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 500g skinless boneless chicken thighs
- 1 tbsp vegetable oil
- 1 medium onionchopped
- 2 tsp sweet smoked paprika
- 2 tsp ground cumin
- 2 tbsp cider vinegar
- 1 tbsp chipotle paste
- 200ml passata
- 2 tbsp soft brown sugar
- ½ small pineapplecored, peeled and chopped
- ½ small pack corianderchopped
- corn or flour tortillas
- hot sauce(I like Tabasco Chipotle), to serve
Nutrition: per serving
- kcal392low
- fat13g
- saturates3g
- carbs37g
- sugars21g
- fibre5g
- protein30g
- salt0.6g
Method
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.
