Recipe: Donna Hay's Chicken & Chipotle Tacos
Introduce your kids to the wonderful world of cooking with this child-friendly recipe from Donna Hay's cookbook Basics to Brilliance Kids.
1 tablespoon extra virgin olive oil
1 red onion, peeled and sliced
Pinch of sea salt flakes
500g lean chicken mince
1 x 400g can black beans, rinsed and drained
¼ cup (60g) chipotle chillies in adobo sauce, chopped (a little kick)
1½ teaspoons sweet smoked paprika
12 small flour tortillas, lightly toasted
Store-bought tomato salsa, avocado salsa and coriander (cilantro) leaves, to serve (optional)
- Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 3–5 minutes, until the onion is soft.
- Add the chicken mince and cook for 5 minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another 2 minutes.
- Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in!
Recipe extract from Basics to Brilliance Kids by Donna Hay. Published by HarperCollins, RRP $49.99.
AS FEATURED IN ISSUE 58 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW