Print Options:

Saucy Chicken Tacos with Pineapple Salsa Fresca

Serves: 3-4

For the pineapple salsa fresca
 ½ small pineapple, cored, peeled & diced
 ½ medium red onion, finely diced
 Handful fresh coriander, roughly chopped
 Juice from 1/2 a lime
 Pinch of salt
Ingredients
 3 chicken breasts
 Oil, for cooking
 ½ medium red onion, diced
 2 tsp smoked paprika
 1 tsp ground cumin
 2 tbsp cider vinegar
 1 tbsp chipotle paste
 200 g crushed tomatoes
 2 tbsp soft brown sugar
 Salt & Pepper
1

To serve
10 – 12 small soft corn or flour tortillas
Dubliner Mature White, grated
Hot sauce of your choice

2

For the pineapple salsa fresca, mix together ingredients in a bowl and set aside until needed.

3

For the chicken filling, cut chicken into bit-size piece.

4

Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the chicken with a light seasoning of salt and pepper and fry for about 5 minutes. Tip: Avoid stirring too often to allow chicken to go golden.

5

Add the onion and cook for about 1 minute to soften.

6

Add the remaining ingredients with a light seasoning of salt and pepper, stir well, and cook until sauce thickens, about 5 minutes. Taste for seasoning and add more salt and pepper if needed.

7

To serve, warm tortillas by toasting in a dry pan or according to the pack’s instructions, then fill each with the saucy chicken filling, pineapple salsa fresca, a generous topping of grated Dubliner Mature White, and finally, a drizzling of hot sauce.