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Chipotle chicken tacos with pineapple salsa

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 392
  • Carbohydrates 37
  • Saturated Fat 3
  • Sugar 21
  • Protein 30
  • Fat 13
  • Fibre 5
  • Salt 0.6

Nutrition per serving

  • Calories 392
  • Carbohydrates 37
  • Saturated Fat 3
  • Sugar 21
  • Protein 30
  • Fat 13
  • Fibre 5
  • Salt 0.6

Ingredients

  • 500g skinless boneless chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 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 pineapple, cored, peeled and chopped
  • ½ small pack coriander, chopped
  • corn or flour tortillas
  • hot sauce (I like Tabasco Chipotle), to serve

Method

  1. In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

  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. 

  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.

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