Smashed Chicken Tacos with Pineapple Salsa

4.5
9
Notes
30 mins cook
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.
Finn Tonry

Finn Tonry

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Smashed Chicken Tacos 2

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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

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    Batch cooking for the week?

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    Notes
    (6)

    A
    Alex H.
    13 hours ago
    Not 100% sure where the toasted sesame seeds fit in....
    J
    Josh P.
    a month ago
    Absolutely smashing, one of the best mob recipes we've made so far. To make it gluten free we used mexican corn tortillas which worked a treat. Also remixed the salsa for the non spice eaters and subbed the jalapeno and hot sauce for sweet red peppers and lime juice.
    H
    Holly L.
    a month ago
    (edited)
    Yum for a weeknight dinner!!
    S
    Solly W.
    a month ago
    These really are smashing! Quick, easy & delish
    C
    Charlie D.
    a month ago
    What is “Chicken Mince”? Never heard of it.
    C
    Chris A.
    a month ago
    Ummm. Minced chicken meat.
    J
    Jenny S.
    a month ago
    Americans call it ground chicken, if that helps.
    B
    Benj D.
    a month ago
    Hello, nice idea! Can you freeze once prepared? And apologies which cabbage is best?
    H
    Holly L.
    a month ago
    I used white/green cabbage. Red would also work just not savoy cabbage

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