Recipe: Chipotle Chicken Tacos with Sweetcorn & Avocado Salsa (+ 5 Favourite Ways to Use up Roast Chicken)

Bad Millennial alert, but I hated avo until a couple of months ago. Now I can’t get enough of the stuff, and this is the recipe which converted me!

 photo Chicken Tacos with Sweetcorn amp Avocado Salsa 3_zpslaqquyzd.jpgMost Sundays in our house involve a roast of some sort, even if it’s just the two of us eating. In fact, especially if it’s just the two of us eating – purely because we get yummy leftovers for a few days. A whole chicken is invariably our meat of choice, it’s generally the cheapest option and the leftovers are SO versatile. From a large bird we tend to get our Sunday dinner out of one, plus two more dinners, some stock and a couple of lunches (or another dinner) too. Bargain!

Whether you’re roasting your own chicken or buying one of the pre-cooking rotisserie ones from the supermarket (love the garlicky ones!) you can do SO much with the leftovers. Such, have chicken sandwiches for the rest of the week, but you could also get inventive. And these chicken tacos are my all-time favourite…

The Corn & Avocado salsa recipe is based on this one from Chelsea’s Messy Apron, and it’s bladdddyyyy delish! I’ve simplified it down as I prefer to bulk out the chicken filling with onion, I’ve ditched any tomato and kept it really simple and just tossed the veggies in some lime juice and a spot of seasoning. I don’t think it needs anything else as the flavours are so light and fresh!

 photo Chicken Tacos with Sweetcorn amp Avocado Salsa 3_zpslaqquyzd.jpgRecipe – serves 2

  • 2 servings leftover roast chicken, shredded – around 2 medium handfuls
  • 1 onion, finely sliced
  • 1 tsp chipotle paste
  • Zest and juice of 1 lime (half the juice goes into the chicken, half in the salsa)
  • 2 avocados, diced
  • 150g sweetcorn
  • 1 pack fresh coriander, chopped
  • 6 soft tacos
  • Soured cream and/or feta, to serve

First up, prep your sweetcorn by popping it into a dry frying pan over a high heat until it’s a little charred. We actually use frozen sweetcorn and defrost it in the pan this way – if you’re using tinned you may want to rinse it as I find the water can sometimes make the salsa over-sweet. Allow the corn to cool in the pan.

Meanwhile, take another pan and heat over a medium heat. Add a little oil and a pinch of salt, then fry the onion until beginning to soft. Add in the chipotle paste and stir to combine – you could also add in other spices such as cumin, paprika and coriander just here, or a little extra chilli. Throw in your chicken and stir-fry until piping hot, before squeezing in the juice of half a lime.

Prep your avo at the last minute, dicing it and then adding to a pop with the lime zest, remaining juice and a little salt. Toss in the cooled sweetcorn and plenty of coriander, then serve alongside the chicken with some taco wraps, soured cream and feta. And that’s it! My current favourite Monday-night supper of super-easy Chipotle Chicken Tacos with Corn and Avocado Salsa!

 photo Roast Chicken and Leftovers1_zpsrqiaohag.jpg photo Roast Chicken and Leftovers3_zps5xnu8rm4.jpg And if you don’t fancy tacos? Here are another five of my favourite ways to use up leftover roast chicken:

  • Pie, ideally one combining Chicken, Ham & Leek. I’ll be posting an updated version of this recipe soon!
  • French-style salad – heated chicken combined with lentils, green beans, salad leaves and a soft-boiled egg in a vinaigrette dressing. So, so good!
  • Pasta bakes – mushroomy if possible!
  • Stir-fries. You just can’t go wrong with adding shredded chicken into noodles.
  • Sweetcorn Bacon and Chicken Chowder. This is one of my favourite recipes, and I always like to have a tub leftover to freeze as it’s just so comforting.

Are you a fan of cooking a roast and using up the leftovers? What’s your go-to use for roast chicken?

Recipe: Fish Finger Tacos

Confession time – I love me a fish finger sandwich. Yes, I might be a food blogger, a food snob, a lover of fine dining (both out in restaurants and in my own home), but something about a slice of white bread (pre-sliced is best here, I reserve this stuff for fish finger sandwiches and crisp sandwiches only), lightly buttered, topped with blisteringly hot and crispy fish fingers with a splash of malt vinegar is a wonderful thing.

I also love adding salt’n’vinegar crisps to a fish finger sandwich too – my favourite study day lunch right there!

However, this is a slightly posher version of the fish finger sandwich. A soft tortilla wrap (I prefer corn ones), creamy yet spicy chipotle soured cream, a zingy slaw and pink pickled onions, wrapped around a couple of fish fingers. You can go all out and use the best ‘fish goujans’ you can find, but here I’ve used Young’s (not a sponsored post, just my preferred brand) and they worked perfectly.

The vinegar used to pickle the onions keeps it tasting like the fish finger sandwich I know and love, the slaw adds veggies and crunch, and the soured cream adds both spice and a bit of moisture. You could also stir the soured cream in to make a creamier slaw, but I’ve kept them separate.

The best thing? If you’ve got the onions in the fridge (they keep for a good month, just don’t tightly seal the lid) this can be whipped up in around 15 minutes. It’s the perfect midweek dinner!

Recipe (for two, leftover slaw is great on jacket potatoes)

  • For the onions – 2 red onions (sliced), 100ml cider vinegar, 100ml water, 1/2 tsp salt, 1 Scotch Bonnet chilli (finely chopped)
  • 4 tortillas
  • 8 fish fingers
  • 1/2 small pot of soured cream (about 4-5 tbsp)
  • 1 tsp chipotle paste
  • 1/3 of a red cabbage, finely sliced
  • 1 salad onion, finely sliced
  • 2 medium carrots, spiralized (or use a vegetable peeled)
  • Zest and juice of 1 lime, plus lime wedges to serve if you like
  • Coriander

To make the pink pickled onions, pop the sliced onion in a sieve and slowly pour over a kettle of boiling water, followed by rinsing under the cold tap. Transfer to a glass jar, add the rest of the ingredients and stir well. Store in the fridge for up to a month, though they are best eaten within a week. You’ll need to let them rest for 2-4 hours before eating or they’ll be too crunchy and ‘oniony.’

For the tacos, simply cook your fish fingers according to the packet. Toss your sliced cabbage, spring onion and carrot with the zest and juice of a lime, stir through some chopped coriander and taste for seasoning. Stir together the soured cream and chipotle paste, and warm your tortillas briefly (either in a microwave or in a dry frying pan).

Once everything is ready you can build your tacos – I like a layer of soured cream, followed by a pile of slaw, then fish fingers topped with the pink pickled onions. Add a squeeze of lime – and that’s a wrap!

This is the perfect quick and easy dinner, but it’s also so tasty. It really hits the spot and I can imagine it being a staple in the summer when it’s too hot to be in the kitchen for long. Delicious!

Are you a fan of a fish finger sandwich?