Tortilla tapas
These bite-sized Spanish omelettes are cooked in the oven, making them low in fat but still delicious
Crispy chicken & pineapple tacos
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
- 6 skin-on boneless chicken thighs
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 2½ tbsp olive oil
- 3 tbsp mayonnaise
- 100ml soured cream
- ½ tbsp chipotle paste
- 1 large, ripe avocado
- 1 limejuiced
- 8 small flour tortillas
For the salsa
- ½ medium pineapple
- ½ small red onionfinely chopped
- 1 red chillifinely chopped
- small bunch of corianderfinely chopped
- 1 limejuiced
Nutrition: Per serving
- kcal856
- fat56g
- saturates12g
- carbs54g
- sugars13g
- fibre8g
- protein30g
- salt1.6g
Method
step 1
Remove the skin from the chicken and set the skin aside. Slice the chicken into strips. Toss in a bowl with the paprika, ground coriander, 2 tbsp of the olive oil and a good pinch of salt. Cover and leave to marinate for at least 1 hr or up to 24 hrs.
step 2
For the salsa, cut the pineapple down the length, cut out the core, then cut the flesh into small cubes. Toss in a bowl with the red onion, chilli, coriander and lime juice.
step 3
Heat the remaining oil in a non-stick frying pan. Season the chicken skin with salt and fry over a high heat for 3-5 mins on each side until golden brown and crisp. Set aside on a plate lined with kitchen paper. Tip the marinated chicken into the pan and fry over medium-high heat for 10-12 mins, turning halfway through.
step 4
Mix the mayo, soured cream and chipotle paste together in a bowl. Mash the avocado with the lime juice and some seasoning in another bowl.
step 5
Heat the oven to 180C/160C fan/gas 4 and warm the tortillas on a baking tray for 5-7 mins, or in a microwave for 1-2 mins. Let everyone fill their own with the spicy soured cream, avocado, chicken, salsa and crumbled chicken skin.
