These are are a winner on Taco Tuesday at our place. A fun meal for the kids to get their hands dirty and construct on their own. Enjoy these yummy flavours!
I find it best to prepare all the cold dishes first ready for the meat so that it can be eaten warm.
1/4 red cabbage - shredded
1 carrot - grated
1 apple - grated
3 spring onions (scallions) - thinly sliced
1/2 tsp apple cider vinegar
2 tbs extra virgin olive oil
salt to taste
Add all ingredients to a bowl and stir through.
1 avocado - flesh only
1/2 lime - juice only
salt to taste
Add all ingredients to a bowl and smash the avocado with a fork.
1/2 cup allergy friendly/gluten free flour (I use Buckwheat flour)
1 tsp cummin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/4 tsp salt
600g chicken tenderloins - cut into bight size pieces
Olive oil - enough to generously cover the bottom of your frying pan
Mix flour, cummin, ground coriander, cinnamon and salt together on a dinner plate. (I find it best to use my fingers).
Coat chicken in flour mix and set aside.
Heat oil in frypan over a medium/high heat. Test oil is ready by placing one piece of chicken in the frypan - if it slighty sizzles you then you ready to cook the chicken. Cover the bottom of the frypan with chicken pieces so that they are not overlapping. Cook until golden on each side and chicken is cooked through.
Select allergy friendly/gluten free tortillas of choice.
( I have been using Corn Tortillas from LaTortilleria as they only contain non-GMO Corn and Sea Salt).
I love to garnish my tacos with coriander as it add the best flavour! Maybe you're more into mint or parsley?
Place all the dishes in the middle of the table so everyone can enjoy making their own whilst sharing news of their day.