Chicken tacos with 3 salads

By Charlotte Miller | Dietitian

Published 2 December 2024

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Four chicken tacos are arranged onto a serving board.

Tacos are a great way to include a heap of nutritious foods in your diet while also satisfying your craving for fast food flavours.

You can use our versatile chicken and vegetable braise to pack in some extra veg and flavour, or choose your preferred meat or bean-based filling. Switch out items depending on what your family enjoys and what you have easy access to. Simply pop your taco shells, filling and salads into the middle of the table, and let the family mix and match their favourite flavours. Some suggestions for alternatives or extras include avocados, grated cheese, rocket or lettuce mix, rice salad, mixed bean salad, caramelised onions, roasted peppers, grilled vegetables or grain salads.

Prep time

20m

Cook time

40m

Serves

Ingredients

Taco mix

2 to 3 cups of leftover chicken and vegetable braise, or meat or beans of your choice
400g can black beans, drained and rinsed
3 tsp smoked paprika
8 taco shells

Corn salad

4 corn on cob or 250g frozen corn cobs
1/2 small red onion, finely sliced
1/2 bunch coriander, washed and chopped

Cabbage salad

1/2 small head of red cabbage, shredded
1 medium zucchini, grated
6 tbsp red wine vinegar
2 tbsp olive oil

Tomato salad

250g cherry tomatoes, diced
1 tbsp olive oil
1/2 bunch coriander, washed and chopped
1 lemon, juiced
Pepper to taste

Extras

1 small jar jalapeños, chopped
1 head of cos or iceberg lettuce, shredded
Spicy sauce of your choice
Lemon or lime

Method

Step 1:

To make the taco meat mix: Cook the chicken and vegetable braise or the substitution of your choice, then add it to a pot with the black beans and place over a low heat.

Step 2:

Add the paprika and stir regularly until heated through. Add some chilli or hot sauce if you’d like some spice.

Step 3:

To make the corn salad: Heat the oven to 160°C and place the whole corn (with husk still on) into the oven for 30 minutes. Remove the corn and allow to cool slightly, then peel away the husk and slice the kernels away from the cob.

Step 4:

If you’re using frozen corn, toss through a hot pan until slightly browned. Combine corn with sliced red onion and coriander and set aside.

Step 5:

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

Step 6:

To make the tomato salad: Combine diced tomatoes with other ingredients and mix well. Tomatoes deteriorate once they have lemon juice on them, so it is best to not prepare these too far in advance.

Step 7:

Lay everything out in the middle of your dinner table so your family can build their own tacos. Any leftovers are great for lunch the next day.