Family Dinners

Crispy chicken & pineapple tacos

Nutrition and extra info

Nutrition: Per serving

  • kcal856
  • fat56g
  • saturates12g
  • carbs54g
  • sugars13g
  • fibre8g
  • protein30g
  • salt1.6g
  • Ingredients
  • Method
  • Ingredients

  • 6 skin-on boneless chicken thighs
  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 2½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 3 tbsp mayonnaise
  • 100ml soured cream
  • ½ tbsp chipotle paste
  • 1 large, ripe avocado

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lime, juiced

    Lime

    ly-m

    The same shape, but smaller than…

  • 8 small flour tortillas
  • For the salsa

  • ½ medium pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • ½ small red onion, finely chopped
  • 1 red chilli, finely chopped
  • small bunch of coriander, finely chopped
  • 1 lime, juiced

    Lime

    ly-m

    The same shape, but smaller than…

  • Method

    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.

    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 crumbled chicken skin.

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