Resident Recipe - Chipotle chicken tacos with pineapple salsa

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 I have to say the salsa really made this dish, if you prefer a bit of heat, leave the seeds in the chilli!  Yet another quick and easy recipe, great to eat outside whilst you enjoy the lovely weather. It’s simple to make and you don’t need a whole heap of ingredients so it keeps the costs down.  I am a big lover of Mexican food and this recipe hits all the right spots whilst keeping to a budget.

Ingredients

  • 2 chicken breasts
  • chipotle marinade
  • 1 red chilli, deseeded and finely chopped
  • Juice of 1 lime
  • Handful of finely chopped coriander
  • 150g fresh pineapple chunks cut into small cubes
  • Half a small red onion, finely chopped
  • 2 radish’s cut into thin slices 
  • 1 baby gem lettuce, shredded 
  • Handful of grated cheese
  • Pack of taco shells

Method

Place the chicken breasts into an oven proof dish, score the chicken and coat with a couple tablespoons of the chipotle marinade, cover and leave in the fridge for at least an hour.

Preheat the oven to 180 degrees and cook the chicken for around 20 minutes or until cooked through.  Whilst the chicken is cooking, combine the pineapple, coriander, chilli, lime juice and red onion, mixing everything together thoroughly.

Once the chicken is cooked drain off any juices and shred the chicken using two forks.  Heat the tacos in the oven for around 3-4 minutes, this amount of chicken should be enough for 12 tacos that you usually get in a pack.

In each taco place some lettuce at the bottom and top with some cheese followed by the chicken.  Lastly place a couple slices of the radish on top of the chicken and a spoonful of the pineapple salsa. 

Mark’s Top Tip

Limes are generally quite hard so roll then on your worktop before squeezing to soften them up. I definitely recommend that you invest in a lemon/lime squeezer as you will get out all the juice with none of the pips.

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