Chicken & Pineapple Soft Tacos
This is such a tasty but quick and simple recipe. Try serving it with spicy rice or potato wedges and refried beans.
Prepared with
Ingredients
- 12 soft taco corn tortillas
- 17.5oz chicken breast
- 1 tbsp garlic infused oil
- 4 spring onions (only green part if low fodmap)
- 3 tbsp tomato puree
- 3 tbsp water
- 2 tsp hot smoked paprika
- 2 tsp ground coriander
- 1 tbsp gluten free worcester sauce
- 1/4 tsp salt
For the salsa
- 7oz pineapple
- 1.4oz jalapeno slices (from a jar)
- 1 juice of lime
- A pinch salt
- 2 tbsp coriander leaves
Instructions
Step 1
Add the chicken to the food processor and use the ‘chop’ option until it resembles mince
Step 2
Heat the olive oil in a frying pan over a medium heat
Step 3
Add the chicken mince and fry for 4-5 minutes until its starting to brown
Step 4
Finely slice the spring onions, add to the pan along with the tomato puree, water, paprika, ground coriander, worcester sauce and salt
Step 5
Stir-fry for another 5 minutes (add more water if the pan is too dry)
Step 6
Clean out the food processor
Step 7
To make the salsa, add the ingredients to the food processor and pulse until the pineapple and jalapenos are finely chopped
Step 8
Heat the tortillas as per the instructions
Step 9
Divide the mince between each taco
Step 10
Top with the salsa and more coriander
Step 11