cheat’s chipotle chicken tacos
- 1 x store-bought rotisserie chicken or 2 x cooked chicken breast fillets, shredded
- 2 chipotle chillies in adobo sauce+, chillies finely chopped and 2 tablespoons sauce reserved
- ½ white onion++, thinly sliced
- 250g cherry tomatoes, chopped
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 8 x 15cm (6 inch) flour tortillas, warmed
- cucumber ribbons and coriander (cilantro), to serve
- Place the chicken in a bowl and add the chipotle chillies, adobo sauce, onion, tomatoes, lime juice, oil, salt and pepper. Toss to combine.
- To assemble, divide the filling between the tortillas. Top with cucumber ribbons, coriander and smoky roasted chilli salsa. Serves 4
+ Chipotle chilli in adobo sauce is available at most supermarkets or at specialty stores.
++ White onions have a milder flavour and scent than red or brown onions.
TIP
Use a vegetable peeler to create cucumber ribbons.
This recipe is from Donna Hay The Fast Five.
© DONNA HAY GROUP
