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Chipotle chicken tacos with pineapple salsa

Chipotle chicken tacos with pineapple salsa

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A star rating of 4.8 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal392
fat13g
saturates3g
carbs37g
sugars21g
fibre5g
protein30g
salt0.6g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, March 2016

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Overall rating

A star rating of 4.8 out of 5.35 ratings
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