Chicken taco meal

In this recipe, I include the basic chicken braise recipe I've talked through previously, but of course you can use any meat – fresh or leftovers – you like or keep it vegetarian and use canned kidney, black or mixed beans.

 

This meal makes a great family feast. It uses up leftovers and combines them with heaps of fresh vegetables, legumes and spices, leaving the family to choose and combine their own meal. Switch items in or out depending on what your family enjoys and what you have easy access to. 

Some suggestions for alternatives or extras include avocados, grated cheese, rocket or lettuce mix, rice salad, mixed bean salad, caramelized onions, roasted peppers, grilled vegetables or grain salads.

Combine chicken and beans in a pot and place over a low heat. Add paprika and stir regularly until heated through. Add chilli or hot sauce if you like spice.

 

Try to buy corn with its husk still on. Heat the oven to 160oc and place the whole corn with husk still on, into the oven for 30 minutes. Remove and cool slightly then peel away husk and slice the kernels away from the cob. (if using frozen corn, toss through a hot pan until slightly browned.) Combine corn with sliced red onion and coriander and set aside. 

Toss cabbage and zucchini with the salt, vinegar and oil. Leave to marinate for 10-20 minutes, tossing regularly, before serving.

Combine diced tomatoes with other ingredients and combine well. Tomatoes deteriorate once they have lemon juice on them so it is best to not prepare these too far in advance.

 

Lay it all out in the middle of your family dinner table and let each member of the family build their own Tacos. Any leftovers are great for lunch the next day.