RECIPE OF THE MONTH | October 2022

Chipotle Chicken Tacos

with Pumpkin Puree

Serves: 2  |  Preparation: 15 minutes  |  Cook Time: 15 minutes


1 Cauliflower
1 Red Onion
2 Chillies
250ml Whilly’s White Wine Vinegar
150g Caster Sugar
A Pinch Pink & Black Peppercorns
2 Chicken Breasts (thinly sliced)
1 Clove of Garlic
1tsp Gran Luchito Chipotle Chilli Paste
Jock’s Hot Sauce
1 Small Crown Prince Pumpkin
Ty Tanglwyst Butter
1 Red Pepper
3 Spring Onions
1 Baby Gem Lettuce
A pack of Gran Luchito Soft Tacos
Do Goodly Pea Guacamole
Small Handful of Coriander

Meat Free Option:
Substitute chicken for pumpkins!


1. To pickle the veg, thinly slice cauliflower, onion and chilli. Combine the veg with 500ml water, 250ml white wine vinegar, 150g sugar and a sprinkling of pink and black peppercorns. Bring to boil.

2. Slice the chicken breast and marinade with finely chopped garlic, chipotle paste, hot sauce, salt and pepper. Mix until combined.

3. Peel and dice pumpkin and roast in oven for approx. 1 hour at 160°c. Once soft and tender, puree by adding butter in food processor until a smooth consistency. Add a splash of water if necessary.

4. Slice the chilli, pepper, spring onions and lettuce before warming the tacos in the oven.

5. In a medium-hot pan add a splash of Forage Rapeseed oil and the marinated chicken. Fry together with peppers and chilli until thoroughly cooked.

6. Now it’s time to build your taco.
Add the lettuce and chicken mix to warmed taco. Top with chopped spring onion, salsa, guacamole and pumpkin puree.

Optional: Garnish with coriander

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