Chipotle chicken tacos with pineapple salsa

A plate of food on a table 200-400 Calorie Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Easy
  • Serves 4

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Nutrient Unit
kcal 392
fat 13g
saturates 3g
carbs 37g
sugars 21g
fibre 5g
protein 30g
salt 0.6g


  • 500g skinless boneless chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium onion , chopped
  • 2 tsp sweet smoked paprika
  • 2 tsp ground cumin
  • 2 tbsp cider vinegar
  • 1 tbsp chipotle paste
  • 200ml passata
  • 2 tbsp soft brown sugar
  • ½ small pineapple , cored, peeled and chopped
  • ½ small pack coriander , chopped
  • corn or flour tortillas
  • hot sauce (I like Tabasco Chipotle), to serve
Vegan chilli


  • STEP 1

In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

  • STEP 2

Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.

  • STEP 3
Salsa verde baked eggs

In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

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