Recipe: Kid-Approved Taco Cups

If you’ve got a picky eater at home, you need to try this kid-approved dish. Chef Shahir crafted a recipe that’s delicious and nutritious — it’s also the ideal meal to get kids involved in the cooking because it uses a spiralizer instead of sharp knives. Perfect for leftover chicken, a rotisserie or even cubed tofu for a vegetarian option, it’s ready in a snap and perfect for the family on the go. Plus, it’s got lots of hidden veggies inside so it will be healthy, but no one needs to know!

Ingredients

• 1 cup frozen corn
• 1 medium zucchini, spiralized or grated
• 2 cups grated cheddar cheese
• 2 chicken breasts, cooked
• ½ cup mild salsa
• Pinch of salt and pepper
• 2 tbsp olive oil
• 6 whole wheat tortillas, 6 inches in diameter
• ½ cup sour cream
• 2 stalks green onion
• Hot sauce if desired

Preparation

First, prepare your fillings and get your kids involved in this part. To dethaw your corn, soak in warm water for a few minutes then transfer to a paper towel lined plate to drain.

Next, spiralize or grate your zucchini. If grating, use the widest part on the grater. Place grated zucchini in centre of a paper towel, wrap up and squeeze out excess water, set aside. Clean your grater if necessary and grate your cheese.

Now use your hands to shred your chicken breasts into bite sized pieces. In a large bowl, mix zucchini, chicken, salsa and a pinch of salt and pepper. Toss so everything is coated in salsa, set aside.

Now, brush one side of your whole wheat tortillas with olive oil. Press into a large cup 6 count muffin tin, oil side down. Evenly distribute chicken and zucchini, corn and cheese into muffin cups. Bake at 375F for 10 minutes or until golden brown.

While baking, slice your green onion. To serve, let cool for a few minutes and garnish with sour cream and green onion. Add a few splashes of hot sauce if desired.

Note:

If making vegetarian, replace chicken with cubed tofu.