Crispy chicken & pineapple tacos
By Esther Clark
Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa.
-
Prep:35 mins
Cook:25 mins
plus at least 1 hr marinating - Serves 4
- Easy
Nutrition per serving
-
kcal 856
-
fat 56g
-
saturates 12g
-
carbs 54g
-
sugars 13g
-
fibre 8g
-
protein 30g
-
salt 1.6g
Ingredients
- 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
- ½ medium pineapple
- ½ small red onion, finely chopped
- 1 red chilli, finely chopped
- small bunch of coriander, finely chopped
- 1 lime, juiced
Method
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.
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.
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.
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.
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.
