🥘 Ingredients
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black pepper
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chicken mince500 g
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chipotle hot saucedash
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chipotle powder1/4 tsp
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crumbled feta
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cumin seeds1/2 tsp
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garlic paste1 tbsp
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jalapeño (deseeded and finely chopped)1
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lime juicejuice of 1 lime
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olive oil
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onion (grated)1
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oregano1/2 tsp
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pickled red onions
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pineapple (finely chopped)1/2
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red onion (finely chopped)1/2
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salt
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smoked paprika1 tsp
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sour cream
🍳 Cookware
- large frying pan
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1Mix chicken mince , onion , garlic paste , cumin seeds , oregano , smoked paprika , chipotle powder , salt , and black pepper until just combined.chicken mince: 500 g, onion: 1 (grated), garlic paste: 1 tbsp, cumin seeds: 1/2 tsp, oregano: 1/2 tsp, smoked paprika: 1 tsp, chipotle powder: 1/4 tsp, salt, black pepper
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2Lay out the mini flour tortillas and spread a thin, even layer of the chicken mixture over each one.
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3Heat large frying pan over medium-high heat and add a drizzle of olive oil .olive oil
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4Place the tacos chicken-side down into the pan. Press gently with a spatula.
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5Cook for ⏱️ 3-4 minutes until golden and crispy, then flip and cook for ⏱️ 1 minute .
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6Meanwhile, mix pineapple , jalapeño , red onion , chipotle hot sauce , and lime juice to make the salsa.pineapple: 1/2 (finely chopped), jalapeño: 1 (deseeded and finely chopped), red onion: 1/2 (finely chopped), chipotle hot sauce: dash, lime juice: juice of 1 lime
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7Top the tacos with the salsa, sour cream , crumbled feta , and pickled red onions . Serve immediately.sour cream, crumbled feta, pickled red onions