Chilli Chicken Tacos with Pineapple Salsa – 7sp

As most of you know I am a little bit obsessed with Mexican cuisine so this week, when I defrosted some chicken breast, I thought, time for a new recipe! Having wanted to get some pineapple salsa on the go for a while too, I thought now was the perfect time to pair them up.

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The result was delicious. The chicken is so tasty with a little kick and is perfectly complimented by the sweet tangy salsa. I served this with a side salad and a few chunks of avocado too so I’ve included it in the points below.

For another even lighter option you could also serve the recipe below as a taco salad. Simply pop some salad leaves onto a plate and top with all the other bits and pieces. You could even just crumble one taco shell across for a nice crunch.

Chilli Chicken Tacos with Pineapple Salsa


Serves 2 = 7sp per person when made with with taco shells (Flex)

For the taco meat – 0sp

400g chicken breast, cut into small cubes

1 tsp each of cumin, smoked paprika, ground coriander

1/2 tsp each of chilli powder and brown sugar

Pinch of cayenne pepper

2 garlic cloves, finely minced

1 onion, finely diced

1 red pepper, deseeded and finely diced

1 lime, zest and juice

For the salsa – 0sp

200g pineapple, diced into 1cm cubes

1 red onion, finely chopped

1 red pepper, deseeded and finely diced

1 red chilli, deseeded if you don’t like it too hot and finely chopped

1 small bunch of coriander, leaves finely chopped

Juice of 1 lime

Dash of white wine vinegar

Salt and pepper


4 x taco shells (2sp per shell) or 2 x Weight Watchers Tortillas, halved (3sp per tortilla)

Side Salad

50ml lightest sour cream (I used Sainsbury’s Be Good to Yourself)(1sp per person)

65g avocado, diced (2sp per person)



Begin by preparing the salsa. Pop all the fruit/veg in a large bowl, toss together and then add the lime juice and white wine vinegar. Season to taste, toss again, cover and then pop in the fridge until the chicken is ready.

Take a large frying pan, spray with 1kal, heat to medium and add the chicken. Add all the spices and fry for 4-5 minutes then add the onion, garlic, pepper and lime zest and fry until the onions have softened and the chicken is cooked through. When cooked, remove the pan from the heat, squeeze in the juice of the lime and stir through.

Pop the taco shells in the oven or microwave when the chicken is almost done and cook according to the packet instructions.

Now time to assemble. Pop all the ingredients in the middle of a table and then dig in.

I made two tacos for 7sp. To do this I coated the bottom with a little soured cream, topped with the chicken mixture and then the pineapple salsa. I added some diced avocado to the top of this and served the whole thing with a nice side salad.

My other half had his with a side salad and half a pack of Uncle Ben’s Spicy Rice for an extra 5sp.

If you like this really hot (like me) you can also add some jalapenos to the top.



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