TONIGHT’S SPECIAL
Chicken & pineapple tacos
Crispy chicken & pineapple tacos
SERVES 4 PREP 35 mins plus at least 1 hr marinating COOK 25 mins EASY
6 skin-on boneless chicken thighs 2 tsp smoked paprika
2 tsp ground coriander
2½ tbsp olive oil
3 tbsp mayonnaise
100ml soured cream
½ tbsp chipotle paste
1 large, ripe avocado
1 lime, juiced
8 small flour tortillas
For the salsa
½ medium pineapple
½ small red onion, finely chopped
1 red chilli, finely chopped small bunch of coriander, finely chopped 1 lime, juiced
1 Remove the skin from the chicken and set the skin aside. Slice the chicken into strips. Toss in a bowl with the paprika, ground coriander, 2 tbsp of the olive oil and a good pinch of salt. Cover and leave to marinate for at least 1 hr or up to 24 hrs. 2 For the salsa, cut the pineapple down the length, cut out the core, then cut the flesh into small cubes. Toss in a bowl with the red onion, chilli, coriander and lime juice. Set aside.
3 Heat the remaining oil in a non-stick frying pan. Season the chicken skin with salt and fry over a high heat for 3-5 mins on each side until golden brown and crisp. Set aside on a plate lined with kitchen paper. Tip the marinated chicken into the pan and fry over medium-high heat for 10-12 mins, turning halfway through.
4 Mix the mayo, soured cream and chipotle paste together in a bowl. Mash the avocado with the lime juice and some seasoning in another bowl.
5 Heat the oven to 180C/160C fan/gas 4 and warm the tortillas on a baking tray for 5-7 mins, or in a microwave for 1-2 mins. Let everyone fill their own with the spicy soured cream, avocado, chicken, salsa and chicken skin crumbled over.
GOOD TO KNOW fibre • vit c • 2 of 5-a-day
PER SERVING 856 kcals • fat 56g • saturates 12g • carbs 54g • sugars 13g • fibre 8g • protein 30g • salt 1.6g