Lettuce ‘tacos’ with Jalapeno Chicken

Preparation Time 20 minutes
Cooking Time 30 minutes
Standing/Marinating 0 minutes
Serves 4 portions
400g of skinless chicken breast, cut into small strips A pinch of brown sugar
10ml olive oil 1 Crisp butter or iceberg lettuce (use the leaves)
1 red onion, finely sliced 1 bunch fresh coriander
400g tin of Italian tomatoes (whole or chopped) A few sliced pickled jalapeno chillies to garnish
1 Tbsp finely chopped pickled jalapeno chillies 1 avocado
A pinch of dried chilli flakes lime wedges
½ tsp cumin salt and pepper to season
250g lean bacon


  1. Heat the olive oil in a frying pan and fry the chicken pieces until they turn golden. Set aside.
  2. In the same pan, add a splash of olive oil and fry the onion until it softens. Add the tomatoes, cumin, sugar and jalapeno chillies and simmer for around 15 – 25 minutes until the tomato sauce starts to thicken around the edges of the pan.
  3. Meanwhile, fry the bacon until crispy and set aside to cool. When cooled, cut into little pieces.
  4. Add the chicken back into the sauce and allow to cook for about 5 minutes.
  5. Squeeze the juice of half a lime over the chicken. This freshens things up and amplifies the flavours.

Salsa Option:

  1. Combine a few fresh rosa or cherry tomatoes and slices of spring onion to make a rustic salsa.
  2. Tossed these together with lots of salt and pepper and add to the lettuce tacos.