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Sunday, 10 November 2013

Tacos with Sophia-Kathryn - easy, delicious & nutritious cooking for children

Recipe By: Sophia-Kathryn and Chef Miriam 

Servings: 6

Hard tacos - 2 + per person
1 lb. ground beef

1 pkg. Taco seasoning mix of choice
2 chicken breasts
2 tsp. Sweet ginger garlic seasoning from ‘Simply Asia’
5 sea scallops - sliced after cooked
½ cup tomatoes - diced
½ cup bell peppers - diced
¼ cup green onions- diced
½ cup sour cream
½  cup cheese of choice - grated
1 cup salsa
1 cup spinach (fresh) or lettuce of choice

Coat diced chicken in the ginger garlic seasoning and sauté on medium heat until cooked (until the juices run clear or an internal temp of 170 degrees). Set aside for filling the tacos.

Cook ground beef until pink is gone, drain grease off and add 1 package of taco seasoning and 1 cup of water. Allow to cook down so the water and seasoning is absorbed.

Pan fry scallops in butter until cooked (left over salmon is also a great option for tacos) and cool slightly.

Rinse all vegetables under cold water and dice small. We used a mandolin* for easy dicing.  Place each diced vegetable in a separate small bowl for easy access.

Transfer sour cream & salsa to separate bowls so that the original containers remain clean and people don’t cross contaminate.

Preheat oven to 300 and warm up hard taco shells for 5 minutes.

Place fillings in a row on a counter or table so that all toppings are easily reached by children and adults.  Have each person place a taco shell in a bowl (hold upright with fingers) and fill with your choice of fillings.
Top with sour cream & salsa.

Chef Miriam Little Borys, B.Ed., MA.

* a mandolin is a fabulous time saving kitchen tool that slices and dices very quickly.

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