Lettuce ‘tacos’ with chipotle chicken
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Lettuce ‘tacos’ with chipotle chicken
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Spicy chipotle chicken lettuce tacos—juicy, smoky, and packed with fresh toppings.
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Ingredients
- 400 grams of skinless chicken breast cut into fairly thin strips
- splash of olive oil to fry these in
- 1 red onion finely sliced
- 1 400g tin of tomatoes whole or chopped
- 1 Tbsp of finely chopped chipotle in adobo sauce or substitute with finely chopped pickled jalapeno chillis
- 1/2 tsp cumin
- pinch of brown sugar and salt and pepper to season
- lettuce leaves to make your tacos I like to use butter lettuce or baby gem lettuce
- fresh coriander leaves
- sliced pickled jalapeno chillies
- lices of avocado or make a guacamole
- fresh tomatoes and slices of spring onion to make a rustic salsa - as much as you need. I used about 2 cups of quartered rosa / cherry tomatoes and sliced red spring onions / scallions. I tossed these together with lots of salt and pepper.
- lime wedges to spritz
Instructions
- Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.
- In the same pan, add another small splash of olive oil and fry your onion until it softens.
- Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 - 25 minutes until the tomato sauce starts to thicken around the edges of the pan.
- Add the chicken back into the sauce and allow to cook for about 5 minutes.
- Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own.
- I like to give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.
Notes
- Storage Instructions
- Chicken & Sauce
- Fresh Toppings
- Tip: If meal prepping, store all ingredients separately and assemble just before eating for the freshest taste and best texture.
- Short-Term (Up to 3 Days): Store the cooked chicken and sauce in an airtight container in the refrigerator. Reheat gently in a pan or microwave before serving.
- Long-Term (Up to 3 Months): Freeze the cooled chicken and sauce in a sealed container. Thaw overnight in the fridge and reheat before serving.
- Salsa & Avocado: Best made fresh but can be stored in an airtight container in the fridge for up to 1 day. Add a squeeze of lime to prevent oxidation.
- Lettuce Leaves: Store unwashed in a dry container with a paper towel to absorb moisture. Wash just before serving.
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