Chipotle Chicken and Shrimp Tacos
This Chipotle Chicken and Shrimp recipe covers all bases. It’s healthy, its has a punchy chipotle flavour throughout the fillings, with the toppings being the perfect compliment, creating an amazing mouthful with each bite.
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Cook: 30 MINS
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Mix together marinade ingredients until combined. Divide marinade between prawns and chicken breast and leave to marinade for 30 mins.
Meanwhile, in a large bowl, mix together all slaw ingredients. In a separate bowl, mix together all pico de Gallo ingredients until combined. In a separate bowl, mix together all yoghurt dressing.
Once marinaded, heat a non-stick pan, add a splash of olive oil and add your marinaded chicken breast. Cook for 5-10 mins, until cooked through, then remove from pan. Repeat with marinaded prawns, cook for no longer than 5 mins, then remove from heat.
Lightly toast your tortillas before serving, then build your taco, serve with avocado slices and enjoy!
Ingredients
Serves 8
Chipotle Marinade:
- Tbsp of extra virgin olive oil.
- 2 tsp of chipotle paste.
- Tsp of cumin.
- Tsp of smoked paprika.
- 1/2 tsp of salt.
- 1/2 tsp of black pepper.
- Juice of 1/2 a lime.
- 3 cloves of garlic - finely chopped.
- Tbsp of oregano.
For the Tacos:
- 150g of prawns.
- 250g of chicken breast - diced.
- 8 wheat mini tortillas.
- Avocado - sliced.
Zingy Slaw:
- 1/4 of white cabbage - finely sliced or shredded.
- 1/2 an onion - finely sliced.
- 2 tbsp of greek yoghurt.
- Tsp of extra virgin olive oil.
- A squeeze of lime juice.
- Salt and pepper, to taste.
Pico De Gallo:
- 4-5 tomatoes - finely chopped.
- 1/4 of red onion - finely chopped.
- Green chilli - deseeded, finely chopped.
- A bunch of fresh coriander - finely chopped.
- A squeeze of lime juice.
- Salt and pepper to taste.
Yoghurt Dressing:
- 200g of greek yoghurt.
- Juice of 1/2 a lime.
- Tsp of smoked paprika.
- 1/2 tsp of chilli powder.
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