Chicken and Chipotle Tacos
Ingredients
- 1 tbsp extra virgin olive oil
- 1 red onion peeled and sliced
- pinch of sea salt flakes
- 500 grams lean chicken mince
- 400 gram can black beans rinsed and drained
- 1/4 cup chipotle chillies in adobo sauce chopped (a little kick)
- 1 1/2 tsp sweet smoked paprika
- 12 small flour tortilla lightly toasted
To serve
- tomato salsa store-bought
- avocado salsa store-bought
- coriander leaves optional
Instructions
- Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 3–5 minutes, until the onion is soft
- Add the chicken mince and cook for 5minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another 2 minutes.
- Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in!
Notes
Photography: Con Poulos - Styling: Donna Hay - Recipe: dh team