A moreish combination of ingredients served in cute home-made mini taco shells.
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Yields:
34 serving(s)
Ingredients
5
large flour tortilla wraps
2Tbsp.
sunflower oil
300g (11oz) chicken thigh fillets, about 4
2tsp.
sweet smoked paprika
2
garlic cloves, crushed
250g (9oz) passata
11/2Tbsp.
tomato ketchup
2tsp.
soy sauce
1tsp.
English mustard
2tsp.
white wine vinegar
For the guacamole
2
ripe avocados
Finely grated zest and juice 1 lime
To serve
50g (2oz) Cheddar, finely grated
Directions
Step 1 Preheat oven to 200°C (180°C fan) mark 6. Using a 7.5cm (3in) cutter, stamp about 34 rounds from the tortillas. Using 1tbsp of the oil, brush both sides of rounds. Set a wire rack (not cross-hatched) on a baking tray. Gently fold rounds to form a taco shape and arrange between rungs of rack (with fold at bottom).
Step 2Transfer tray/rack to oven and cook shells for 5-7min until starting to crisp and turn golden. Remove from oven; quickly but gently prise open any that have closed. Arrange upside down on a board to cool.
Step 3Meanwhile, heat remaining oil in a medium pan over medium heat. Brown chicken on both sides – about 5min. Add paprika and garlic. Cook for 1min, then add remaining sauce ingredients. Bring to boil, cover, and simmer gently for 20min until meat is cooked through.
Step 4Lift chicken out on to a board. Bring sauce back up to boil. Cook for 10-12min until reduced and thickened.
Step 5Meanwhile, finely shred chicken. Return to sauce, check seasoning and transfer to a serving bowl.
Step 6To make the guacamole, halve the avocados and remove stones. Scoop flesh into a food processor and whiz with lime zest and juice and seasoning (or mash in a bowl with a fork). Transfer to a serving bowl.
Step 7Serve shells with chicken, guacamole and Cheddar.
Make to end of step 6 up to a day ahead. Store shells in an airtight container at room temperature. Cover and chill guacamole and, separately, cooled chicken mixture. To serve, reheat chicken gently in a covered pan. Re-crisp shells in rungs of rack for 3-4min in an oven preheated to 200°C (180°C fan) mark 6, then cool.
PER CANAPÉ:
Calories: 63cals
Protein: 3g
Fat: 4g
What to read next
Sat fat: 1g
Carbs: 4g
Sugars: 0g
Fibre: 1g
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