This is, without a doubt, one of the easiest lunch items you can make; or rather, it’s a recipe that has the greatest return on investment. Thrown together in 5 minutes, it’s so tasty that you feel you’ve cheated somewhere along the way.
This lunch is perfect for the day after you’ve made a big pot of bean chili. Go heavy on the spices (I like it hot!) and it will work even better. Chili that has been in the fridge overnight is perfect for this.
Feeds 2 (4 soft tacos)
4 soft tacos (mini tortillas)
2 cups leftover chili (from this recipe or your favourite bean chili recipe!)
1 cup fresh shredded lettuce
2 cups fresh pineapple, diced
1/2 white onion, diced finely
1 small red chili (preferably aji chombo), diced finely
2 tablespoons fresh culantro, diced
juice of 1 lime
pinch of salt
pinch of black pepper
Heat the leftover chili in a pan until it is warm
In a small bowl, combine the pineapple, onion, chili, culantro, lime, salt and pepper and place in the fridge until necessary
Heat the soft tacos on a hot plate or in a frying pan until they’re toasty
Divide the leftover chili between the 4 tacos then top with the shredded lettuce
Top with the pineapple salsa and serve!
These are so simple I can’t even explain it, and they taste so good that I had 3 boys walking around my apartment going “DAMN!” for about 10 minutes afterwards. The light, sweet spiciness of the salsa cuts brilliantly through the heat of the chili, and as the chili has been stewing in its own flavours overnight, this dish packs a real punch.