Countries › Mexico › Chicken tacos

Chicken tacos

Here's a chicken mince recipe for soft or crispy taco shells.

30 min

Prep

30 min

Cook

4

Serves

Ingredients

Other

oil1 tbsp

red onion, finely chopped1 pieces

garlic cloves, crushed2 pieces

small bunch fresh coriander, leaves and stalks separated, stalks finely chopped and leaves roughly chopped1 pieces

500g/1lb 2oz chicken mince1 pieces

sweet, smoked paprika1 tbsp

ground cumin1 tsp

ground cinnamon1 tsp

dried chilli flakes (optional)1 tsp

tomato purée2 tbsp

1–2 tbsp maple syrup (optional)1 pieces

lime juice1 tbsp

400g tin black beans, drained and rinsed1 pieces

sea salt and freshly cracked black pepper1 pieces

large mango, peeled, stone removed and cut into small cubes1 pieces

small red chilli, finely chopped1 pieces

roughly chopped fresh coriander1 tbsp

½ lime, zest and juice1 pieces

small soft corn tortillas or crispy taco shells (gluten-free if necessary)12 pieces

soured cream1 pieces

Method

To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute.

Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned.

Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously.

Add the tomato purée, maple syrup (if using) and lime juice and stir through.

Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan.

Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick.

To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine.

To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table.