Mini chicken tacos

Name: Mini chicken tacos
Yield: Makes 20
Cuisine: British recipes
Ingredients: 100g cooked free-range chicken breast; 1 deseeded red chilli; 60g ripe fresh mango; Juice of 1 lime; 1-2 large tortillas; Sprigs of fresh coriander

Easy
December 2017

Easy
December 2017

Test kitchen approved

Makes 20
Hands-on time 10 min

These mini chicken tacos only take ten minutes to make and make a light and fresh nibble from the mango, chilli and lime.

Dairy-free recipes

Nutrition: per serving

Calories: 29kcals
Fat: 0.5g (0.2g saturated)
Protein: 1.9g
Carbohydrates: 4g (0.6g sugars)
Fibre: 0.4g
Salt: 0.1g

Nutrition: per serving

Calories: 29kcals
Fat: 0.5g (0.2g saturated)
Protein: 1.9g
Carbohydrates: 4g (0.6g sugars)
Fibre: 0.4g
Salt: 0.1g

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Ingredients

100g cooked free-range chicken breast
1 deseeded red chilli
60g ripe fresh mango
Juice of 1 lime
1-2 large tortillas
Sprigs of fresh coriander

Method

Shred or chop the cooked free-range chicken breast, chilli and mango, then mix with the lime juice. For the bases, slice the tortillas into 20 x 3cm diamond-shaped pieces.
Gently toast the tortilla pieces in a dry pan until turning golden and crisp. Leave to cool, then spoon the mix onto each tortilla piece and top with sprigs of fresh coriander.