These tacos are versatile, yum and incorporate all 5 food groups. Consider halving the recipe ingredients for a smaller batch.
These tacos are versatile, yum and incorporate all 5 food groups. Consider halving the recipe ingredients for a smaller batch.
*For Gluten Free: check the products are ‘gluten free’.
*To make Gluten Free: replace tortillas with gluten free tortillas.
Serving Suggestion: Red kidney beans can be swapped for other beans you may have on hand such as 3 bean mix, black beans or chickpeas. Cos lettuce can be swapped for other salad leaves you may have on hand such as iceberg lettuce, baby spinach leaves, mixed salad leaves. Other vegetables and herbs could also be added to the taco including grated carrot or beetroot, shredded cabbage, parsley or coriander.
Allergen considerations:
Double-check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving by ensuring proper hygiene and avoiding cross-contact with allergens.
Storage: For optimal freshness, store the ingredients separately and assemble just before eating. Roasted, shredded chicken breast can be stored in an airtight container in the fridge for 2 days or in the freezer for 4 months.
Kids in the kitchen tips:
Depending on your child’s age and skill, they can help prepare the avocado mixture, and then help assemble the tacos.
When preparing this recipe:
| Serving size: 317g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1887 | 595 |
| Fat (g) | 18.6 | 5.9 |
| Saturated fat (g) | 6.9 | 2.2 |
| Carbohydrates (g) | 34.6 | 10.9 |
| Sugars (g) | 3.6 | 1.1 |
| Fibre (g) | 7.7 | 2.4 |
| Protein (g) | 32.4 | 10.2 |
| Sodium (mg) | 375.2 | 118.4 |
Healthy Eating
