Chipotle Chicken Tacos with Pineapple and Chilli Salsa

Chipotle Chicken Tacos with Pineapple and Chilli Salsa! Crunchy, zesty, tangy and bold, this is a party in your mouth!

CHICKEN

600 grams skinless, boneless

chicken thighs

TO ASSEMBLE

vegetable oil, for frying

¼ cup chipotle peppers in adobo sauce, or use a smoked

chipotle sauce

6 corn tortillas

2 avocados, flesh mashed with 1 tablespoon lime juice

1 tsp olive oil

2 cups very thinly sliced red cabbage

1 tsp each Dijon mustard

and ground cumin

CHICKEN: Slice the thighs into 1cm-thick strips and place in a bowl. Blitz all the remaining ingredients in a blender and pour over the chicken. Season and turn to coat well. Set aside for 30 minutes, or cover and chill for up to 24 hours.

Heat a large frying pan or barbecue hot plate and cook the chicken until golden and fully cooked through.

TO ASSEMBLE: Heat up tortillas and keep warm. Spread the tortillas with avocado, then top with red cabbage and the chicken. Drizzle with the dressing, then top with the pineapple salsa and coriander.

Serve with the lime halves for squeezing over the top.

MAKES 6

Yoghurt and Coriander Dressing (gf) (v)

½ cup each sour cream and

thick plain yoghurt

2 cloves garlic, crushed

½ packed cup coriander leaves

finely grated zest 1 lime sea salt and ground pepper

2 tablespoons lime juice

Place all the ingredients in a small food processor, season well with salt and pepper and blitz until smooth. MAKES ABOUT 1¼ CUPS

Pineapple and Chilli Salsa (gf) (v)

½ ripe pineapple, peeled and | 1 long red chilli, finely chopped

chopped

1 tablespoon lime juice

¼ small red onion, finely

chopped sea salt and ground pepper

Combine all the ingredients and season to taste. MAKES 1½ CUPS