These chicken taco bowls are fun and fast to make, perfect for a midweek dinner with a bit of a fiesta feel.
There is something about eating the bowl your food comes in that children just love, so this is a great family dish. If the sriracha ketchup is too hot for your kids, use regular ketchup instead and serve classic sriracha sauce on the side, which people can add over the top as they like. And while it's great for kids, it's also good for anyone on a low calorie diet, at only 288 per serving. This recipe serves four, but if your family is larger, you can literally just multiply all the ingredients.
Ingredients
- 1 corn on the cob
- 1tsp olive oil
- 4 corn tortillas
- 200g cooked chicken breast
- Handful fresh coriander
- Zest and juice 1 lime, plus the juice ½-1 lime
- 4 jalapeños, chopped
- 2tbsp light mayonnaise
- 1tsp Heinz Sriracha Ketchup
- ½-1 iceberg lettuce, shredded
WEIGHT CONVERTER
Method
- Heat the oven to 200ºC/400ºF/Gas 6.
- Brush the corn with oil and fry in a non-stick pan until tender and charred, then cut away the kernels with a knife.
- Heat the corn tortillas in the oven, one at a time, until just coloured. Mould each one over a glass Kilner jar or tumbler to make a ‘bowl’ – you will need to wear clean oven gloves or use a clean tea towel. Leave too cool and harden.
- Shred the chicken and put in a bowl with the coriander, zest and juice of 1 lime and jalapeños, and season. Make a dressing by mixing the mayonnaise, ketchup and juice of ½ lime with a little water, then toss through the shredded chicken mix.
- Arrange the lettuce in the bottom of the taco bowls and top with the chicken and dressing mixture.
Top tips for making chicken taco bowls
Fancy fish tacos instead? Swap the chicken for 8 cooked fish fingers, sliced on the diagonal.
You might also like…
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Hairy Bikers' Thai chicken and coconut curry
This delicious Hairy Bikers' Thai chicken and coconut curry recipe takes a classic dish and reduces the calories to turn it into a healthy family meal
By Hairy Bikers Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published