@emthenutritionist: Crispy baked chipotle chicken tacos Crispy baked chicken tacos, I have been thinking about this recipe ever since I made it. So morish. A spiced pulled chicken mix is filled into a corn tortilla with sharp cheddar and baked until crisp and golden. Served with a creamy but limey avocado sauce, these tacos are just such a joy to et. 420kcal and 30g protein You will need to serve 2 1 cooked chicken breast 1 red pepper 1 red onion 80g cooked weight black beans 1 tsp smoked paprika 1/2 garlic powder 1 tbsp chipotle paste 1 tbsp tomato purée 1 tsp oregano 4 corn tacos 40g grated cheddar 1/2 avocado 1 tbsp 0% yoghurt 1 spring onion 2 tbsp jalapeños Juice 1 lime Handful of coriander or parsley for my haterz 2 tsp honey Pinch of salt Shred the chicken. Slice the onion and peppers finely. Sauté the onion and peppers in a little oil with a pinch of salt until softened. Add in the black beans, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 heaped tbsp chipotle, 1 tsp oregano, 1 tbsp tomato purée. Mix and add 2 tbsp water and the chicken. Sauté for another 3-4 minutes until the mix is dry but still unctuous (wet = soggy tortillas) season to taste then set to one side. Blend the avocado sauce ingredients together. Season to taste. Take the tacos and spray/ brush with a little oil on one side only. Flip and place some cheese on one half, spoon in some of the chicken mix and fold in half. AIR FRYER: Place into a preheated air fryer at 200c for 5 minutes then flip and bake for another 5 minutes. If not crisp repeat for another 2-3 mins on either side. They will crisp as they cool! Oven: preheat to 210c fan. Place the filled tacos onto a baking tray, bake for 6 minutes, flip and bake for another 5 minutes. If not crisp repeat for another 2-3 mins on either side. They will crisp as they cool! #healthyrecipes #healthyfood #lunch

Emily English

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Region: GB

Friday 21 July 2023 07:10:02 GMT