Chicken and chipotle tacos
( MAKES 8 )
Whether you’re in a flat of eight or family of three, tacos make the perfect dinner. Change the meat for seafood or use leftovers from the previous night — there are endless options for fillings. Soft tortilla are a great pantry stable. I will often make them into a quesadilla for lunch with leftovers or just Marmite and cheese.
|1 Tbsp||Olive oil|
|8||Boneless chicken thighs|
|1 clove||Garlic, crushed|
|1||Green chilli, chopped finely|
|8||Brussels sprouts, shredded|
|1 cup||Shredded red cabbage|
|1||Avocado, mashed roughly|
|8 small||Soft tacos|
|½ cup||Chipotle sauce|
|1 handful||Coriander leaves, to serve|
- Place the oil, chicken, garlic, cumin,coriander and paprika in a bowl, stirringwell to coat the chicken.
- Heat a frying pan to a medium heat.Add the chicken and cook for 15 minutesuntil cooked through. Remove and slice.
- In the same pan add the butter, chilliand sprouts, cooking over a low heat for afew minutes to soften. Remove from theheat and add the cabbage.
- Warm the tacos. Place onto aplatter and top with sprout mixture,chicken, avocado and chipotle sauce.Wrap and enjoy.
See more of Angela's tasty meals for lighter spring evenings