Mini chicken tacos
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Easy
- December 2017
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Makes 20
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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.
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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
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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.
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