Build Your Own Tacos
Build Your Own Tacos
Get your kid’s involved in the building of these tacos, they’ll love it!
Servings
Prep time
Cook time
Recipe
Ingredients
- 300g chicken breast, fish or tofu/tempeh, sliced into 1-inch pieces
- 1 tbsp lime juice
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼ cup olive oil
- ¼ tsp sea salt
- ¼ cup coriander stalks & leaves, chopped
- 1 punnet cherry tomatoes, quartered
- Juice ½ lemon
- 1 tbsp olive oil
- Salt & pepper
- 1 avocado, sliced
- 2 cups shredded leafy greens
- ¾–1 cup grated cheese of choice
- 1 small brown onion, sliced
- 1 small red capsicum, sliced
- ½ yellow capsicum, sliced
- 8-12 corn tortillas
Method
- Place chicken (or protein of choice) in a bowl.
- Combine lime juice, cumin, oregano, oil, salt and coriander in a glass or small bowl and whisk together.
- Pour mix over chicken or protein and stir to coat. Place in fridge and marinate for at least 1 hour.
- Meanwhile, prepare salsa and other sides, as cooking protein component at the end will be quite quick.
- Place tomatoes, lemon juice, olive oil and salt and pepper in a small bowl and mash together with a fork. Taste, and add a little extra lemon juice if required. Set aside.
- Squeeze a little lemon juice over avocado and set aside.
- Place greens and cheese in separate bowls and set aside.
- Add onion to frypan with a little oil and sauté until softened.
- Add red and yellow capsicum and cook for 1 minute, then transfer mix to a bowl and set aside.
- Return pan to heat and add chicken or protein of your choice.
- Cook for around 5 mins, turning to ensure it is cooked through.
- Add capsicum mix back to pan and cook just to warm through.
- Transfer mix to a serving bowl.
- Heat tortillas in frypan or oven as directed and place on serving plate.
- Serve the meal laid out on the table in separate bowls, allowing each person to build their own taco.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
