Mini chicken tacos
These mini chicken tacos only take ten minutes to make and make a light and fresh nibble from the mango, chilli and lime.
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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
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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.
Nutrition
- 29kcals Calories
- 0.5g (0.2g saturated) Fat
- 1.9g Protein
- 4g (0.6g sugars) Carbs
- 0.4g Fibre
- 0.1g Salt
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