Mini chicken tacos
- Published: 26 Jan 18
- Updated: 18 Mar 24
These mini chicken tacos only take ten minutes to make and make a light and fresh nibble from the mango, chilli and lime.
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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.
Recipe continues after advertising
Advertisement
- Recipe from December 2017 Issue
Nutrition
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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter