Mini chicken tacos
-
Easy
- December 2017
-
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
Advertisement
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.
Advertisement
Rate & review
Rate
Reviews
Save recipe
Christmas canapés
Pear crisps with blue cheese and hazelnuts
The classic combination of pear and blue cheese makes a delightful Christmas canapé – it’s...
-
Easy
-
0
Save recipe
Christmas canapés
Parma ham-wrapped grissini with pesto dip
An inspired way to turn a breadstick into a stylish canapé. The pesto dip adds...
-
Easy
-
0
Save recipe
Canapé recipes
Oregano, rosemary and ’nduja sausage rolls
Oh, sausage rolls. How we do adore you. With your light and flaky pastry shell...
-
Medium
-
0
Save recipe
Recipes with tinned beans
Warm fennel, butter bean and parmesan dip
”A comfortingly smooth and savoury mixture. If you don’t want it warm, spread it cold...
-
Easy
-
0
