Disclaimer: We are not not trying to make anything Mexican! It was a weeknight in the middle of summer and we wanted to make something light and easy. This is what we came up with. Its done under 15mins and I would say relatively healthy and hassle free.

Chicken and Vegetable Taco

We were definitely inspired by the “mexican” food we had in the US. You can have this with tortilla, rice or even on its own. The left over became my lunch the following day and because we ran out of tacos I simply had it on its own.

You could broil the tacos and have tostada! If not this is a simple one pan, minimal preparation and under 15mins week night dinner!

Chicken and Vegetable Taco

1tbs olive oil

450g chicken, chopped

1 tsp grounded cumin

salt

pepper

200g Zuchini, Chopped

1 medium red onion

1/4 can (220g net weight) sweet corn

2 medium sized tomatoes, Chopped

Handful of cilantro, roughly chopped

shredded cheese

6 soft tacos

Season Chicken with cumin, salt and pepper. Heat fry pan with olive oil on medium high heat. Pan fry the chicken till it is almost cooked through about 3mins.

Add onion, corn and zucchini. Fry for 2mins or until the chicken is done. Stir in the chopped tomatoes and season with salt and pepper. Cook for about 2mins then stir in cilantro.

Heat tacos on low in the microwave for 1 min. Spoon chicken and vegetable onto the centre of the tacos and sprinkle with shredded cheese*.

*The heat from the chicken will slowly melt the cheese.

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