Chicken Tacos | The kid-friendly take on a family favourite
Taco Tuesday has become a family favourite in many families with little munchkins.
What makes them so popular?
They’re a quick and easy meal that pleases young and old.
This kid-friendly Chicken Taco recipe is our favourite because it sneaks in bucket-loads of veggies. And somehow our munchkins don’t seem to mind! Give them something that cuts out the cutlery and all of a sudden the focus shifts from ‘yuk, I don’t like this’ to ‘yum, can I have some more’.
Have a fussy eater on your hands?
Then simply go with what floats their boat.
Due for a big grocery shop?
Turn Taco Tuesday into a clever way to clear your veggie drawer of whatever you can find.
We love serving the Chicken Tacos in our convenient Stickie Bowls. Not only do the soft taco shells mould to the base so it’s easy to grab each Taco, they also make sure Taco Tuesday doesn’t turn into a nightmare. One where the grown-ups spend more time cleaning the aftermath than it took to prepare the meal.
The inbuilt suction base holds the bowl firmly in place so you can enjoy the meal rather than watch the little ones like a hawk.
And when you’re all TACOed out, simply pop the Stickie Bowl in your dishwasher. #winning
Makes 6 soft tacos | Prep 10 minutes | Cook 10 minutes
- 1-2 tbsp olive oil
- 1 onion, finely diced
- 500 g chicken breasts, cut into small chunks
- 1 small zucchini, diced
- 1 sweet potato, diced
- 4 mushrooms, thinly sliced
- 90 g (½ cup) corn
- 40 g (½ cup) kidney beans, rinsed and drained
- half a purple cabbage, shredded
- 6 small corn tortillas
- 1 bunch coriander, roughly chopped
- 1 ripe avocado, cubed
- 6-8 cherry tomatoes, halved
- sour cream
- salt and pepper
Heat olive oil in a large skillet over a medium heat then add onion and sauté for 4-5 minutes until golden.
Add chicken and fry for 5 minutes until white all over.
Add zucchini, sweet potato, mushrooms, corn, and beans, and quickly stir fry.
Evenly distribute the cabbage strips onto corn tortillas then add stir fry mixture,
coriander, avocado cubes, and tomatoes.
Drizzle with sour cream, lime, and season to taste. Serve warm with fresh salsa and lime wedges.
Use whichever combination of vegetables will be happily gobbled up by your little ones (or whatever happens to be in the fridge!)