Chipotle Chicken Tacos with Radish and Coriander Salad
Smoky and spiced, these chipotle chicken tacos are soothed with a lime-infused cream and topped with a crunchy radish salad for a quick midweek meal full of punch.
Recipe
1
Prepare Marinade
Crush garlic and place in a bowl. Zest and juice 1/2 a lime. Add lime zest, juice and chipotle chilli in adobo to bowl with 20ml (1 tablespoons) olive oil and 1/4 teaspoon sea salt and mix to combine. Add chicken, stir to coat and set aside for 10 minutes to marinate.
2
Cook Chicken
Heat a chargrill pan or large frypan over medium-high heat. Add chicken and cook, turning once, for 5–6 minutes each side or until caramelised and cooked through.
3
Add Sauce
Drain and rinse half the black beans. Add beans, tomato paste, stock cube and 60ml (1⁄4 cup) water to pan and cook, stirring occasionally, for 12–15 minutes or until reduced and slightly thickened. Season with salt and pepper.
4
Make Lime Cream
Place sour cream, zest and juice of 1/2 lime, and 1/2 teaspoon sea salt in a bowl and stir to combine. Set aside.
5
Make Radish Salad
Thinly slice radishes and red onion into matchsticks. Chop avocado. Place in a bowl and mix to combine. Remove root from coriander and discard, thoroughly rinse stems and finely chop. Finely chop half the leaves, reserving remainder to serve. Add chopped stems and leaves to salad with juice of ½ a lime and remaining olive oil. Mix well and season. Cut remaining lime into wedges.
6
Plate Up
Warm tortillas in a dry frypan and keep warm in a clean tea towel. Spread tortillas with lime cream and top with chipotle chicken, radish salad and reserved coriander leaves. Serve with lime wedges.