Chicken tacos with mango salsa
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This is a versatile chicken mince recipe that works well stuffed into soft or crispy taco shells, but is also delicious on top of nachos, rolled into a burrito or even simply served with rice.
Ingredients
For the chicken mince taco filling
- 1 tbsp oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- small bunch fresh coriander, leaves and stalks separated, stalks finely chopped and leaves roughly chopped
- 500g/1lb 2oz chicken mince
- 1 tbsp sweet, smoked paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried chilli flakes (optional)
- 2 tbsp tomato purée
- 1–2 tbsp maple syrup (optional)
- 1 tbsp lime juice
- 400g tin black beans, drained and rinsed
- sea salt and freshly cracked black pepper
For the mango salsa
- 1 large mango, peeled, stone removed and cut into small cubes
- 1 small red chilli, finely chopped
- 1 tbsp roughly chopped fresh coriander
- ½ lime, zest and juice
To serve
- 12 small soft corn tortillas or crispy taco shells (gluten-free if necessary)
- soured cream
Method
To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3–4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute.
Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5–6 minutes until the mince is browned.
Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously.
Add the tomato purée, maple syrup (if using) and lime juice and stir through.
Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan.
Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium–low and gently simmer for 8–10 minutes until the sauce is thick.
To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine.
To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table.
Recipe tips
This chicken mince can also be used on nachos, sprinkled and baked with cheese, popped in a soft tortilla to make a quesadilla or burrito, or simply served with rice and soured cream.
For the mango salsa, the mango should ideally be ripe but still firm.
