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Lettuce ‘tacos’ with chipotle chicken
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Lettuce ‘tacos’ with chipotle chicken

Spicy chipotle chicken lettuce tacos—juicy, smoky, and packed with fresh toppings.

Prep Time
20 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.
  2. In the same pan, add another small splash of olive oil and fry your onion until it softens.
  3. 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.
  4. Add the chicken back into the sauce and allow to cook for about 5 minutes.
  5. Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own.
  6. 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.