CRISPY CHICKEN & PINEAPPLE TACOS

Crispy chicken & pineapple tacos image

Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa. Best enjoyed with a margarita

Provided by Esther Clark

Time 1h

Number Of Ingredients 15

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Ingredients

6 skin-on boneless chicken thighs
2 tsp smoked paprika
2 tsp ground coriander
2½ tbsp olive oil
3 tbsp mayonnaise
100ml soured cream
½ tbsp chipotle paste
1 large, ripe avocado
1 lime , juiced
8 small flour tortillas
½ medium pineapple
½ small red onion , finely chopped
1 red chilli , finely chopped
small bunch of coriander , finely chopped
1 lime , juiced

Steps:

Remove the skin from the chicken and set the skin aside. Slice the chicken into strips. Toss in a bowl with the paprika, ground coriander, 2 tbsp of the olive oil and a good pinch of salt. Cover and leave to marinate for at least 1 hr or up to 24 hrs.
For the salsa, cut the pineapple down the length, cut out the core, then cut the flesh into small cubes. Toss in a bowl with the red onion, chilli, coriander and lime juice.
Heat the remaining oil in a non-stick frying pan. Season the chicken skin with salt and fry over a high heat for 3-5 mins on each side until golden brown and crisp. Set aside on a plate lined with kitchen paper. Tip the marinated chicken into the pan and fry over medium-high heat for 10-12 mins, turning halfway through.
Mix the mayo, soured cream and chipotle paste together in a bowl. Mash the avocado with the lime juice and some seasoning in another bowl.
Heat the oven to 180C/160C fan/gas 4 and warm the tortillas on a baking tray for 5-7 mins, or in a microwave for 1-2 mins. Let everyone fill their own with the spicy soured cream, avocado, chicken, salsa and crumbled chicken skin.

Nutrition Facts : Calories 856 calories, Fat 56 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium