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Crispy chicken & pineapple tacos

The ingredients for crispy chicken & pineapple tacos

Crispy chicken & pineapple tacos

Name: Crispy chicken & pineapple tacos
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
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

Esther Clark

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Serves 4

Easy

Prep: 35 mins

Cook: 25 mins

plus at least 1 hr marinating

A star rating of 4.7 out of 5.17 ratingsRate

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Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa. Best enjoyed with a margarita

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Ingredients

Nutrition

Units:

MetricUS

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

For the salsa

½ medium pineapple
½ small red onion

finely chopped
1 red chilli

finely chopped
small bunch of coriander

finely chopped
1 lime

juiced

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Nutrition: Per serving

kcal856
fat56g
saturates12g
carbs54g
sugars13g
fibre8g
protein30g
salt1.6g

Method

step 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.
step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2020

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A star rating of 4.7 out of 5.17 ratings

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