Chicken tacos with mango salsa

1. 1

   To make the taco filling, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3-4 minutes until starting to soften. Add the garlic and a pinch of salt and fry for 1 minute.

2. 2

   Add the coriander stalks to the pan and fry for 1 minute before adding the chicken mince. Fry for 5-6 minutes until the mince is browned.

3. 3

   Sprinkle in the paprika, cumin, cinnamon and chilli flakes, if using, and fry for 1 minute, stirring continuously.

4. 4

   Add the tomato purée, maple syrup (if using) and lime juice and stir through.

5. 5

   Add the beans to the pan. Add cold water to the empty bean tin until one-third full (about 130ml/4 fl oz) and pour into the pan.

6. 6

   Stir all the ingredients together and bring to a gentle boil. Turn down the heat to medium-low and gently simmer for 8-10 minutes until the sauce is thick.

7. 7

   To make the mango salsa, put the mango, chilli, coriander and lime zest and juice in a bowl. Stir to combine.

8. 8

   To serve, stir the coriander leaves through the chicken mixture and season with salt and pepper. Serve along with the tortillas or taco shells, mango salsa and soured cream for assembling at the table.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.