A moreish combination of ingredients served in cute home-made mini taco shells.
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- 5 large flour tortilla wraps
- 2 Tbsp. sunflower oil
- 300g (11oz) chicken thigh fillets, about 4
- 2 tsp. sweet smoked paprika
- 2 garlic cloves, crushed
- 250g (9oz) passata
- 1 1/2 Tbsp. tomato ketchup
- 2 tsp. soy sauce
- 1 tsp. English mustard
- 2 tsp. white wine vinegar
For the guacamole
- 2 ripe avocados
- Finely grated zest and juice 1 lime
To serve
- 50g (2oz) Cheddar, finely grated
- 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
Sat fat: 1g
Carbs: 4g
Sugars: 0g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
