Spicy Chicken Tacos

An exciting dish – perfect for any occasion

Prep Time: 5-10 minutes

Cooking Time: 35-40 minutes

Serves: 2


  • 1 bag of Florette Rainbow salad
  • 1 tbsp olive oil
  • 1 onion , sliced
  • 1 garlic clove, crushed
  • 2-3 tbsp chipotle chilli paste
  • 1/2 can chopped tomatoes
  • 1 tbsp light brown soft sugar
  • 4 boneless, skinless chicken thighs
  • 6 small soft tacos
  • Guacamole or sour cream to serve


  1. Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened.
  2. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly, and the chicken is cooked through.
  3. Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat
  4. To assemble, place Rainbow salad and pulled chicken in a taco. Top with your choice of guacamole and/ or sour cream then serve.

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