Chipotle chicken tacos with pineapple salsa

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Chipotle chicken tacos with pineapple salsa

By Jennifer Joyce

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

Nutrition per serving

kcal 392
fat 13g
saturates 3g
carbs 37g
sugars 21g
fibre 5g
protein 30g
salt 0.6g

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

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