Tacos and salsas

Ingredients

• 300 gfine maize flour for tortillas
• 225 mlwater
• 1 pinchsalt
• 1 bunchcoriander
• 4shallots
• 400 gfree-range chicken breast
• 2limes
• 1 tbspchopped chipotles from a jar
• 200 gcooked black beans
• 24corn tortillas
• to tasteolive oil
• to tastesalt and pepper
• 1pineapple
• 1 smallred onion
• 1 bunch (optional)coriander
• 1 tbspsliced pickled jalapeños
• to tastesalt
• 1 clovegarlic
• 1red jalapeño
• to tasteneutral oil
• 400 graw peeled prawns
• 2 tbspdesiccated coconut
• 50 giceberg lettuce
• 125 mlsour cream
• as neededbutcher's film

Instructions

1. 1

   Mix the dough

   Combine the maize flour, water and a pinch of salt in a bowl. Knead for 2 minutes.

2. 2

   Shape the dough

   Roll the dough into balls about the size of a golf ball, or smaller to suit your tortilla press.

3. 3

   Line the press

   Lay a piece of butcher's film on the press and place a dough ball on top. Cover with a second piece of film to stop the dough sticking.

4. 4

   Press tortillas

   Press each ball into a flat tortilla.

5. 5

   Cook the tortillas

   Heat a frying pan and cook the tortillas until lightly browned and cooked through.

6. 6

   Keep them warm

   Stack the tortillas between layers of a clean cloth so they stay warm and soft.

7. 7

   Prepare the coriander

   Cut the stems from the coriander. Halve one shallot.

8. 8

   Poach the chicken

   Put the chicken, halved shallot and coriander stems in a pan with salt and pepper. Add enough water to cover the chicken, bring to just below a simmer and poach for 10–15 minutes, until cooked through.

9. 9

   Make the coriander salsa

   Peel and finely chop 2 shallots, then roughly chop the coriander leaves and put both in a bowl. Grate half a lime over the mixture and season with salt and lime juice. Set aside until serving.

10. 10

    Shred the chicken

    Lift the chicken from the pan and keep the stock. Pull the chicken into shreds, then peel and finely chop the remaining shallot.

11. 11

    Cook the filling

    Heat a splash of oil in another frying pan and soften the shallot for 2–3 minutes. Add the shredded chicken, chipotle and black beans and cook for 2–3 minutes, adding a splash of chicken stock if needed.

12. 12

    Serve the chicken

    Fill the tacos with the chicken and coriander salsa, or put both on the table so everyone can fill their own tortillas.

13. 13

    Dice the pineapple

    Prepare the pineapple and cut the flesh into very small cubes.

14. 14

    Prepare the salsa

    Peel and finely chop the red onion. Finely chop the coriander and the pickled jalapeños.

15. 15

    Mix the pineapple salsa

    Mix the pineapple, onion and pickled jalapeños, then season with lime juice and salt. Keep the coriander separate if you prefer, and set the salsa aside until needed.

16. 16

    Cook the prawns

    Heat a splash of oil in a frying pan. Cook the prawns with the garlic and red jalapeño for 2–3 minutes.

17. 17

    Add the coconut

    Scatter the coconut over the prawns and cook for another minute, then remove the pan from the heat.

18. 18

    Serve the prawns

    Fill the tacos with the prawns, pineapple salsa, sour cream and lettuce, or let everyone assemble their own at the table.

What are tacos and salsas?

Tacos are tortillas folded around fillings, while salsa adds a fresh, often sharp or spicy contrast. The format is associated with Mexican cooking and has many regional forms; this recipe brings together chicken, prawns and two different salsas for a shared spread.

The chicken is gently poached before being shredded and fried with chipotle and beans. The pineapple salsa offers a juicy sweet-and-tangy counterpoint to the savoury prawns and coriander salsa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1170 calories, 66g protein, 166g carbs, 29g fat.

The maize flour, tortillas and beans provide most of the carbohydrates, while the chicken and prawns contribute much of the protein. Fat comes mainly from the oil and sour cream, with a smaller amount from the coconut. To balance the plate, fill tacos generously with lettuce and salsa alongside the meat and seafood fillings.

Choosing the tortillas

Maize flour dough: the recipe begins by mixing fine maize flour with water and salt, then kneading for 2 minutes. The dough is pressed between film to help prevent sticking.

Corn tortillas: the ingredients also list 24 corn tortillas, while the method describes making tortillas from the dough. Follow the method for homemade tortillas, or use the listed ready-made ones if you want to skip pressing and cooking the dough.

Keeping the chicken tender

Gentle poaching: keep the water just below a simmer rather than letting it boil hard. The chicken is ready after 10–15 minutes when cooked through.

Shredded filling: reserve the cooking liquid before pulling the chicken apart. A splash of stock in the pan helps the chicken, chipotle and beans stay moist as they heat together.

Balancing the salsas

Coriander salsa: finely chopped shallots and coriander are lifted with lime juice and salt. Add the lime gradually and taste as you go, since the recipe does not specify an exact amount of juice.

Pineapple salsa: cut the pineapple into very small cubes so it sits neatly in the tacos. The pickled jalapeños bring acidity and heat; keep the coriander separate if you want to offer it as an optional addition.

Cooking the prawns

Quick frying: cook the prawns with garlic and red jalapeño for 2–3 minutes, then add the coconut for just one more minute. Prawns are done when opaque and firm; avoid leaving them in the pan longer than needed.

Heat control: the red jalapeño adds fresh chilli heat, while the pickled jalapeños in the salsa bring a sharper note. Remove the seeds from the fresh chilli if you want a milder filling.

Serving a taco spread

Warm tortillas: keep cooked tortillas wrapped in a clean cloth so they remain soft while you finish the fillings. Set out the chicken, prawns, both salsas, lettuce and sour cream for easy assembly.

On the side: serve with extra lime wedges, if available, or a simple salad to add freshness. Small bowls and a spoon for each filling make the meal easier to share.

Recipe notes & tips

• Cover the dough while shaping the tortillas so it does not dry out.
• Use the butcher's film on both sides of the dough ball to help it release cleanly from the press.
• Keep the poaching liquid for loosening the chicken and bean filling.
• Prepare both salsas while the chicken cooks to make the most of the cooking time.
• Cook the prawns close to serving time so they do not sit and toughen.
• Serve the fillings separately so guests can choose their own combination.

Variations

• Milder salsa: use less pickled jalapeño and remove the seeds from the fresh chilli.
• Extra lime: serve lime wedges at the table for a sharper finish.
• More crunch: add finely shredded cabbage alongside the iceberg lettuce.
• Coriander-free option: leave the optional coriander out of the pineapple salsa.
• Bean-forward filling: add more cooked black beans to the chicken mixture and loosen it with stock.

Common mistakes to avoid

• Boiling the chicken hard: a rolling boil can make it less tender; keep the liquid just below a simmer.
• Skipping the film: the dough can stick to the press; line it above and below with butcher's film.
• Making the pineapple pieces too large: they can fall out of the tacos; dice the fruit very finely.
• Overcooking the prawns: they can turn tough; cook just until opaque, then add the coconut for one minute.
• Letting tortillas cool uncovered: they may become dry and stiff; wrap them in a clean cloth.
• Adding too much stock: the chicken filling can become watery; stir in only a splash if it needs moisture.

How to store

Refrigerate leftover chicken, prawns and salsas separately in covered containers and use within 2 days. Reheat the chicken gently in a pan with a splash of stock; warm tortillas in a dry pan. The pineapple salsa is best freshly made, and prawns can become firm when reheated.

Frequently asked questions