Chicken tacos with pineapple salsa recipe
Created by The Tesco Recipes team
These chicken tacos are sunshine on a plate. Chicken mince and peppers are flavoured with coriander and lime, then topped onto tortillas with a tangy pineapple salsa. You can make the chicken mixture up to 24 hours in advance – keep it covered in the fridge and reheat before serving.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 495 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 red peppers, cut into 1cm pieces
- 500g 5% fat chicken mince
- 3 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 10g fresh coriander, leaves and stems separated and finely chopped plus extra to serve
- 1 lime, finely zested, plus wedges to serve
- 180g red cabbage, finely shredded
- 8 mini plain tortilla wraps
- 80g soured cream, to serve
For the pineapple salsa
- 200g fresh pineapple, skinned, cored and finely chopped
- 1 small red onion, finely chopped
- 10g fresh coriander leaves
- 1 lime, juiced
Each serving contains
- Energy
- 2080kJ 495.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.0g
- Sugars
- 16g
of the Reference intake
Carbohydrate 47.6gProtein 32.1gFibre 8.1g
Method
- Heat the oil in a large frying pan over a medium-high heat and fry the onion and peppers for 8-10 mins until soft, then add the chicken mince for another 6-7 mins until cooked through, browned and most of the liquid has evaporated.
- Stir in the garlic, spices and coriander stems for another min, then season well. Stir in the lime zest and chopped coriander leaves.
- Meanwhile, mix all of the ingredients together for the pineapple salsa in a small bowl and set aside.
- Top the tortillas with the chicken, shredded cabbage and reserved coriander leaves. Serve with a dollop of the pineapple salsa, soured cream and lime wedges to squeeze over.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
