Dinner
Chicken & Pineapple Soft Tacos
Recipe by Nutritiously Naughty
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This is such a tasty but quick and simple recipe. Try serving it with spicy rice or potato wedges and refried beans.
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- 12 soft taco corn tortillas
- 500g 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
- 200g pineapple
- 40g jalapeno slices (from a jar)
- 1 juice of lime
- A pinch salt
- 2 tbsp coriander leaves
Utensils
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Step 1
Add the chicken to the food processor and use the ‘chop’ option until it resembles mince
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Step 2
Heat the olive oil in a frying pan over a medium heat
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Step 3
Add the chicken mince and fry for 4-5 minutes until its starting to brown
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Step 4
Finely slice the spring onions, add to the pan along with the tomato puree, water, paprika, ground coriander, worcester sauce and salt
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Step 5
Stir-fry for another 5 minutes (add more water if the pan is too dry)
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Step 6
Clean out the food processor
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Step 7
To make the salsa, add the ingredients to the food processor and pulse until the pineapple and jalapenos are finely chopped
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Step 8
Heat the tortillas as per the instructions
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Step 9
Divide the mince between each taco
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Step 10
Top with the salsa and more coriander
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Step 11
