We have a lovely healthy recipe for you today and I am sure you will agree these Tacos look just gorgeous. Tender chicken, avocado, cherry tomatoes and so much more. Just a lovely treat and a big hit with the kids too.
Chipotle paste is a Mexican chilli paste that is now becoming more widely available. Harissa paste would make a good alternative if you have any difficulty finding it.
Preheat the oven to 180°C (350°F/gas mark 4).
Rub the chicken thighs with 1 tablespoon of the chipotle paste and season with salt and pepper. Mix the remaining tablespoon of chipotle paste with the onion, passata and barbecue sauce. Place in a small baking tin and add the chicken thighs in a single layer. Cover tightly with foil and bake for 1 hour.
Increase the oven temperature to 200°C (400°F/gas mark 6). Remove the foil from the chicken and roast for another 20 minutes, until the chicken is meltingly tender and almost falling off the bone. When the chicken is really tender, use two forks to shred the meat into the sauce, discarding the bones.
Arrange the taco shells on a baking sheet and place in the oven for 2–3 minutes to crisp up.
To serve, put some shredded lettuce into each taco and top with the pulled chicken. Scatter over the avocado and cherry tomatoes and season with a little salt and pepper.
Arrange on plates with the lime wedges and garnish with the coriander to serve.
Ingredients – SERVES 4–6
8 chicken thighs, skinned and trimmed of any big bits of fat
2 tbsp chipolte paste (see the introduction)
1 small red onion, grated
250ml (9fl oz) passata (Italian sieved tomatoes)
5 tbsp barbecue sauce
12 crisp taco shells
1 Little Gem lettuce, shredded
1 small, ripe avocado, peeled, stoned and diced
100g (4oz) cherry tomatoes, quartered
sea salt and freshly ground black pepper
1 lime, cut into wedges, to serve
fresh coriander leaves, to garnish