Mini tacos with chicken mince and vegetables

Ingredients

• 1 tablespoon sunflower oil

• 150 grams ground chicken

• 150 grams zucchini, diced into 0.5 x 0.5 cm cubes

• 100 grams corn kernels

• 28 grams Santa Maria taco seasoning mix

• 25 grams water

• 4 small taco shells

• 60 grams lamb’s lettuce

• 200 grams crème fraîche

• 80 grams cherry tomatoes

• Pepper and salt

Instructions

1. Cook the ground chicken in the sunflower oil for 10 minutes.

2. Add the zucchini and cook for 5 minutes.

3. Add the corn and cook for another 5 minutes.

4. Mix the water and taco seasoning into the chicken mixture. Add pepper to taste.

5. Season the crème fraîche with pepper and salt.

6. Spoon half of the crème fraîche into the taco shells.

7. Add the lamb’s lettuce, followed by the chicken mixture.

8. Spoon the remaining crème fraîche over the tacos and garnish with the cherry tomatoes.

9. Place the tacos on small plates.

Storage advice
Keep in the refrigerator for up to 3 days.

Nutritional information