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

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.

Chipotle chicken tacos, Chili Lime Chicken Tacos, Chipotle Pineapple Chicken Tacos