Smashed chipotle chicken & feta tacos
- Suzanne Mulholland
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.7 out of 5.7 ratingsRate
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Fill tacos with chipotle chicken, feta, avocado and pickled onions for an easy, crowdpleasing dinner. Make life easier by freezing them at the weekend to cook midweek
Egg-free
Gluten-free
High-protein
Low sugar
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Pickled onions
A star rating of 4.6 out of 5.27 ratings
Hot sauce
A star rating of 4.7 out of 5.6 ratings
Best guacamole recipe
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Ingredients
Nutrition
Units:
MetricUS
-
1 onion
halved
-
2 tsp chipotle paste
-
1 tsp smoked paprika
-
1 tsp ground cumin
-
1 tsp garlic granules
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50g feta
-
500g chicken mince
-
12 small corn tortillas
-
oil
for cooking
To serve
-
avocado
peeled, stoned, halved and sliced
-
pickled onions
-
hot sauce
-
handful of coriander
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Nutrition: Per serving
- kcal421
- fat22g
- saturates4g
- carbs27g
- sugars3g
- fibre3g
- protein28g
- salt1.22g
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Method
-
step 1
Put the onion halves in a food processor and blitz until finely chopped. Alternatively, do this by hand. Tip the chopped onion into a bowl with the chipotle paste, spices, ½ tsp salt, the feta and chicken mince. Combine well using your hands.
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step 2
Lay the tortillas out on a work surface and divide the chicken mince mixture between them. Using a fork, spread the chicken mince all over each tortilla. If chilling or freezing for later, stack the uncooked chicken tortillas between sheets of baking parchment to prevent them from sticking, then transfer to a freezerproof bag or container, seal and freeze flat. Will keep chilled for up to three days or frozen for up to three months. Defrost in the fridge overnight before continuing.
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step 3
Heat a splash of oil in a non-stick frying pan over a medium heat and fry the tortillas in batches, chicken-side down, for 3-4 mins, or until golden. Flip and cook on the other side for 30 seconds. Serve loaded with the sliced avocado, pickled onions, hot sauce and a sprinkling of coriander.
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A star rating of 4.7 out of 5.7 ratings
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