Crispy chicken & pineapple tacos

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


  • 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


  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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