Week 2 Wednesday Night - Tacos with Mexican Corn Salad

Tacos are a great meal for kids and a quick meal to prepare.  I try to serve tacos with a side salad as well.  Give this recipe a go when you're short on time or looking for something that's kid-friendly!

TACOS

INGREDIENTS
500g mince (use kidney beans for vegetarian option)
1 tbsp olive oil
1 onion, chopped
1 cup salsa
10 taco shells
2 cups lettuce, shredded
2 tomatoes, chopped
1 carrot, peeled and grated
1 cup cheese, grated
sour cream

METHOD

1. Heat olive oil in a frying pan and add onion.  Cook until onion is transparent.
2. Add mince and brown until cooked.
3. Stir in salsa and reduce heat. Simmer uncovered for five minutes.
4. Prepare taco shells according to packet instructions.
5. Add all ingredients to taco shells with a dollop of sour cream. 

MEXICAN CORN SALAD

INGREDIENTS

3 cups frozen corn, cooked

2 tbsp olive oil

1/2 cup parmesan, finely grated

2 tbsp lime juice

1 jalapeno, finely sliced

1/2 red onion, finely chopped 

1 bunch coriander, chopped

METHOD

1. Heat the oil in a frying pan and add cooked corn until it starts to char.
2. Stir in all the other ingredients and serve hot.