Indulgent and fresh. These crispy pan-fried tacos with a spicy pineapple salsa are seriously good, and they’re perfect for meal prep. Just fry them up when you’re ready to eat.
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Batch cooking for the week?
After smashing the chicken into the tortillas, stack the tacos up between layers of greaseproof paper in a container and keep in the fridge for up to 3 days. Keep the salsa in a separate container in the fridge. When you’re ready to eat, quickly pan-fry the taco and serve as described with the extra garnishes. Easy.
After smashing the chicken into the tortillas, stack the tacos up between layers of greaseproof paper in a container and keep in the fridge for up to 3 days. Keep the salsa in a separate container in the fridge. When you’re ready to eat, quickly pan-fry the taco and serve as described with the extra garnishes. Easy.
Serves
4
White Onion
Chicken Mince
Grated Mozzarella
Cumin
Garlic Powder
Dried Oregano
Flour Tortilla
Olive Oil
FOR THE SALSA:
Jalapeño
Fresh Coriander
Pineapple
Red Onion
Hot Sauce
Toasted Sesame Seeds
TO SERVE:
Cabbage
Avocado
Feta
Lime Wedges
Soured Cream
Batch cooking for the week?
After smashing the chicken into the tortillas, stack the tacos up between layers of greaseproof paper in a container and keep in the fridge for up to 3 days. Keep the salsa in a separate container in the fridge. When you’re ready to eat, quickly pan-fry the taco and serve as described with the extra garnishes. Easy.
After smashing the chicken into the tortillas, stack the tacos up between layers of greaseproof paper in a container and keep in the fridge for up to 3 days. Keep the salsa in a separate container in the fridge. When you’re ready to eat, quickly pan-fry the taco and serve as described with the extra garnishes. Easy.
Serves
4
White Onion
Chicken Mince
Grated Mozzarella
Cumin
Garlic Powder
Dried Oregano
Flour Tortilla
Olive Oil
FOR THE SALSA:
Jalapeño
Fresh Coriander
Pineapple
Red Onion
Hot Sauce
Toasted Sesame Seeds
TO SERVE:
Cabbage
Avocado
Feta
Lime Wedges
Soured Cream
Unlock Mob Premium
Batch cooking for the week?
After smashing the chicken into the tortillas, stack the tacos up between layers of greaseproof paper in a container and keep in the fridge for up to 3 days. Keep the salsa in a separate container in the fridge. When you’re ready to eat, quickly pan-fry the taco and serve as described with the extra garnishes. Easy.
After smashing the chicken into the tortillas, stack the tacos up between layers of greaseproof paper in a container and keep in the fridge for up to 3 days. Keep the salsa in a separate container in the fridge. When you’re ready to eat, quickly pan-fry the taco and serve as described with the extra garnishes. Easy.
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Step 1.
Grate the onion into a large bowl. Add the chicken mince, grated mozzarella and spices. Season with salt and pepper and mix to combine.
Step 2.
Lay out the tortillas and divide the chicken mix between them. Use a fork to smash the chicken into the tortilla, making sure to go right to the edge. If making ahead, stack the tortillas up between sheets of greaseproof paper in a container and keep in the fridge for up to 3 days.
Step 3.
To make the salsa, dice the jalapeño, pineapple and red onion and chop the coriander. Mix together and season with lime juice, hot sauce and salt to taste. If making ahead, transfer to a container and store in the fridge for up to 3 days.
Step 4.
When ready to eat, finely shred the cabbage, slice the avocado and crumble the feta. Heat a medium sized frying pan over a high heat. Once hot, add a little olive oil and place the taco, chicken side down, into the pan. Cook over a medium heat for 4-6 mins until nicely browned. Flip and crisp up the tortilla.
Step 5.
Plate up with the salsa, avocado, cabbage, feta and a wedge of lime. Douse in your favourite hot sauce and enjoy!
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