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!


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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