Bock-Bock Tacos

Ingredients

Serves: Prep:  17min |Cook: 13min |Total: 30min
               TACOS

• Small (about 1 1/2-lb) rotisserie chicken
• 1 can 11-oz corn with peppers, drained
• 1 can 10-oz mild or hot enchilada sauce
• 1 box 6-oz crisp taco shells (12 shells)
• 1 tsp olive oil
• 1 cup chopped onions
• 2 tsp chopped garlic
• 1 cup shredded reduced-fat pepper Jack or sharp Cheddar cheese
• 1 cup shredded or torn lettuce
• 1/2 cup chunky salsa

Directions

1.

HOW TO MAKE IT: Preheat the oven to 350°F. Use a fork and your fingers to shred the chicken, discarding the skin and bones. Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook for 4 minutes or until soft. Dump in the chicken, corn, and garlic, and cook for 1 minute. Dump in the enchilada sauce, reduce the heat to medium-low, and simmer for 5 minutes. Heat the taco shells in the oven for 2 to 3 minutes, or until warm. For each taco, fill a shell with a tablespoon or two of cheese and about 1/3 cup of the chicken. Top with some lettuce and salsa.

 

 

Nutritional Facts per serving

CALORIES

212.1 CAL

FAT

8.9 G

SATURATED FAT

2.9 G

CHOLESTEROL

49.2 MG

SODIUM

439.3 MG

CARBOHYDRATES

14.9 G

TOTAL SUGARS

2.7 G

DIETARY FIBER

1.4 G

PROTEIN

18.2 G

Chilli con carne

For a variation, serve the chilli in tacos instead of tortillas, or use minced pork instead of beef.

Ingredients (serves 6)

• 2 onions
• 2 cloves garlic (see Notes)
• 1 large carrot
• 2 stalks celery
• 1 red capsicum
• 4 fresh chorizo sausages
• 2 tbs olive oil
• 500g minced beef
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground chilli
• 2 tbs sweet paprika
• 2 cinnamon quills
• 1 tsp caster sugar
• 2 x 400g cans diced Italian tomatoes
• 2 tbs red wine vinegar
• 400g can chickpeas
• 400g borlotti beans
• 2 tbs tomato paste
• 2 avocados
• 1 lime
• 1 bunch coriander
• Sour cream and tortillas, to serve

Method

1. Peel onions, garlic and carrot. Cut into quarters with celery. Seed and quarter capsicum. Using a food processor, pulse vegetables and garlic in short bursts until coarsely chopped. Place in a bowl.
2. Squeeze meat from chorizo casings and pull apart into 2cm pieces. Heat oil in a large casserole over medium–high heat. Add chorizo and cook, stirring, for 3 minutes or until browned. Add beef, spices, sugar and 2 tsp salt, and cook for 5 minutes, breaking up beef with the back of a spoon, or until browned.
3. Add vegetable mixture to casserole and stir for 5 minutes or until softened. Add tomatoes and vinegar. Rinse and drain chickpeas and beans, then add to casserole with tomato paste. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until thickened.
4. Meanwhile, to make guacamole, scoop avocado flesh into a bowl. Squeeze over lime juice. Pick a handful of coriander leaves and add to bowl. Season with salt and pepper. Mash together with a fork.
5. Pick more coriander leaves and scatter over chilli con carne and serve with guacamole, sour cream and tortillas.

Notes

To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.