Chipotle Chicken Tacos with Pineapple Salsa is a modern British recipe for a classic weeknight supper dish of tortillas filled with minced chicken cooked in a chipotle sauce served topped with a pineapple salsa. The full recipe is presented here and I hope you enjoy this classic British version of: Chipotle Chicken Tacos with Pineapple Salsa.
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This is a quick to make supper of soft tortillas filled with smoky chicken and a sweet pineapple salsa.
Ingredients:
500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion, chopped
2 tsp sweet smoked paprika
2 tsp ground cumin seeds
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 of flour tortillas hot sauce, to serve (I like Tabasco Chipotle), to serve
Method:
In a food processor, coarsely blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
Set a large saucepan over high heat. Once hot add the oil and use to fry half the onion and the chicken mince. Season well and cook for about 5 minutes over high heat to brown, breaking up any clumps of meat with a spoon.
Add the spices, vinegar, chipotle paste, passata and sugar. Continue cooking for another 5 minutes then take off the heat.
In a small bowl, mix together the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.
