Chicken and chipotle tacos

Whether you’re in a flat of eight or family of three, tacos make the perfect dinner. Change the meat for seafood or use leftovers from the previous night — there are endless options for fillings. Soft tortilla are a great pantry stable. I will often make them into a quesadilla for lunch with leftovers or just Marmite and cheese.

Ingredients

1 Tbsp	Olive oil
8	Boneless chicken thighs (Main)
1 clove	Garlic, crushed
½ tsp	Cumin
½ tsp	Coriander
½ tsp	Paprika
1 Tbsp	Butter
1	Green chilli, chopped finely
8	Brussels sprouts, shredded
1 cup	Shredded red cabbage (Main)
8 small	Soft tacos (Main)
1	Avocado, mashed roughly
½ cup	Chipotle sauce (Main)
1 handful	Coriander leaves, to serve

Directions

1. Place the oil, chicken, garlic, cumin,coriander and paprika in a bowl, stirringwell to coat the chicken.
2. Heat a frying pan to a medium heat.Add the chicken and cook for 15 minutesuntil cooked through. Remove and slice.
3. In the same pan add the butter, chilliand sprouts, cooking over a low heat for afew minutes to soften. Remove from theheat and add the cabbage.
4. Warm the tacos. Place onto aplatter and top with sprout mixture,chicken, avocado and chipotle sauce.Wrap and enjoy.

See more of Angela's tasty meals for lighter spring evenings

• Fried feta with honey and tomato salad
• Carrot and prawn orzo risotto