Chipotle Chicken Tacos With Mango Slaw & Coriander Salsa

Chip-ot-el, chip-oat-lay: I honestly have no idea how you pronounce it, I just know it tastes ruddy marvellous. Mexican food and tacos are having a bit of a moment currently and rightly so; they’re absolutely delicious! The beauty of a taco is its size. Usually size matters but in the case it’s small demeanour is a major selling point for greedy eaters like me. Why? Because when they are small and bitesized, you can eat a fair few in one sitting with a whole host of delicious toppings. This one is a particular favourite of mine, the soft yielding tortilla holding the sweet and crunchy slaw, smokey chicken, zingy salsa and a blob of cooling sour cream for good measure. A few slices of avocado as well wouldn’t be out of place if you can find the space!

Ingredients
Makes 6 small tacos
Tortilla
(This mixture will probably make 12-16 tortillas depending on the size)
400g plain flour
1/2 tsp baking soda
2 tbsp lard (melted)
100ml warm water
Pinch of sea salt
Chipotle Chicken
4 boneless skinless chicken thighs
1 tsp smoked paprika
1 tsp harissa
1 tsp chipotle chilli paste
I clove of garlic (crushed)
1 tsp runny honey
Pinch of sea salt
Mango Slaw
1 small ripe mango
1/4 red cabbage
2 spring onions
Juice of 1 lime
Small bunch of coriander and mint
Pinch of sea salt 
Coriander Salsa
Large bunch of coriander
1 thumb sized piece of ginger
1 tbsp pickled jalapeño chilli
1 tbsp pickling liquor from the jalapeños
3 tbsp flavourless oil
Pinch of sea salt
Pinch of caster sugar

Method

1 – Begin with the chicken. Slice up the thighs into small bitesized chunks using a sharp knife and place in a bowl. Add in the paprika, harissa, chilli paste, garlic, honey and salt and mix until thoroughly combined. Cover with cling film and place in the fridge for a minimum of 1 hour, preferably over night.

2 – To make the tortillas, place the dry ingredients in a large mixing bowl and add the melted lard. Gradually add the water until the flour comes together to form a dough. Tip out onto a floured surface and knead for 3-4 minutes. This isn’t a yeasted bread dough so there is no need to knead it for any longer.

3 – Depending on how big you want your tortillas to be, split the dough into even sized pieces. I tend to go for a golf ball sized.

4 – On a floured surface, roll out the balls into thin tortillas, roughly 3mm thick.

5 – Heat a large non-stick frying pan on a medium-high heat and dry fry the tortillas. They should take roughly 40 seconds-1 minute on either side to lightly colour and cook through evenly. Set aside. (These can be frozen at this stage and toasted directly from frozen.)

6 – For the slaw, peel the mango using a speed peeler and remove the two lobes of flesh from the stone. Dice into 1cm cubes using a sharp knife and place into a bowl.

7 – Shred the red cabbage and spring onion as thin as possible and add to the mango. Remove the mint and coriander leaves from the stalks, roughly tear up and also add to the bowl.

8 – Squeeze over the juice of the lime, season, and mix thoroughly.

9 – For the coriander salsa, place all of the ingredients into a hand blender or Nutribullet and blitz until a smooth sauce is formed.

10 – When you are ready to eat, heat a large non-stick frying pan on a medium heat and add the marinated chicken thighs. Cook for 4-5 minutes, stirring occasionally, until cooked through and golden brown.

11 – Serve the tacos by piling the slaw and chicken on top of a warm tortilla and drizzling with the fresh coriander salsa and a blob of sour cream. A squeeze of fresh lime juice and chopped coriander and you’re good to go!

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One Comment Add yours

  1. Andrew Marco says:

    whoa, thanks so much for sharing this! This looks so delicious, I’m trying it out for sure 🙂

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/

    Like

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