Better than take-out: chicken and chipotle tacos
A delicious option for family dinner that the kids will love preparing, sharing and tucking into
1 tbsp extra virgin olive oil
1 red onion, peeled and sliced
pinch of sea salt flakes
500 g lean chicken mince
1 x 400 g can black beans, rinsed and drained
¼ cup (60g) chipotle chillies in adobo sauce, chopped (a little kick)
1½ tsp sweet smoked paprika
12 small flour tortillas, lightly toasted
store-bought tomato salsa, avocado salsa and coriander (cilantro) leaves,
to serve (optional)
Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 3-5 minutes, until the onion is soft.
Add the chicken mince and cook for 5 minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another 2 minutes.
Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in!