Chicken tacos with pineapple salsa

Time: 45 mins

Servings: 4

Ingredients

• 8 mini tortilla wraps
• 600g chicken breast (diced)
• 2 garlic cloves (minced)
• 2 jalapeños (finely chopped)
• 2 tsp chilli powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp dried oregano
• A handful of fresh coriander (chopped)
• Salt and pepper
• 1 lime cut into slices
• Extra-virgin olive oil
• 200g pineapple (chopped into small cubes)
• 1 red pepper (chopped)
• ½ red onion (finely chopped)
• 1 medium jalapeno (finely chopped)
• The juice of 1 lime
• Salt and pepper

Method

1. Place the diced chicken in a large bowl, add the spices, 1 tbsp of olive oil and mix well so that all of the pieces are covered. Let the chicken marinate in the fridge for at least 10 mins.*
2. In a separate bowl mix the pineapple, red pepper, red onion, 2 tbsp chopped coriander, half of the chopped jalapeños, lime juice and salt and pepper together. Cover the bowl and put it in the fridge to serve with the tacos later.
3. Once the chicken has marinated, put one tbsp olive oil in a pan and fry the minced garlic along with the remaining chopped jalapeños until the garlic turns golden.
4. Add the marinated chicken along with 1 tbsp coriander and fry until the chicken is cooked through.
5. Gently warm the tortillas for a couple of minutes in a separate pan. (You can also use the oven or microwave!)
6. Serve the tacos with the pineapple salsa, extra coriander and a slice of lime.

*Tip: The chicken will absorb more flavour from the spices the longer it’s left to marinate.