Lettuce ‘tacos’ with chipotle chicken
User Reviews
0
0 reviews
Unrated
Lettuce ‘tacos’ with chipotle chicken
Report
Spicy chipotle chicken lettuce tacos—juicy, smoky, and packed with fresh toppings.
Share:
Ingredients
- 400 grams chicken breast skinless, cut into fairly thin strips
- olive oil splash, to fry
- 1 red onion finely sliced
- 1 tomatoes whole or chopped, 400g tin
- 1 Tbsp chipotle in adobo sauce or substitute with finely chopped pickled jalapeno chillis, finely chopped
- 1/2 tsp cumin
- pinch brown sugar to season
- pinch salt
- pinch black pepper
- lettuce I like to use butter lettuce or baby gem lettuce, leaves, to make your tacos
- Coriander fresh leaves
- jalapeño sliced, pickled
- lices avocado or make a guacamole
- tomatoes fresh, to make a rustic salsa; includes quartered rosa/cherry tomatoes and sliced red spring onions/scallions; seasoned with lots of salt and pepper
- spring onion fresh, to make a rustic salsa; includes quartered rosa/cherry tomatoes and sliced red spring onions/scallions; seasoned 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
