Updated: May 15, 2019
Our much loved au pair Tara, had a bit of an obsession with tacos. She would literally eat them every day of the week! During her year with us, she extended her love of tacos to the twins who also loved Taco Night.
This recipe is a slow cooked chicken mix which we then made into taco cups with multi grain wraps. They are a perfect way for kids to eat soft tacos and they are great cold in lunchboxes.
Prep 10 mins // Cook 3hrs (Slow cooking time and baking in oven time)
3 chicken fillets
1 tin crushed tomatoes
2 tbs Taco Spice Mix (I used an EDMK blend but store bought is fine)
1/2 cup Taco sauce
1 onion diced
1 carrot grated
4 cloves garlic crushed
1 zucchini grated
1/2 red capsicum finely diced
Spring onions to serve
Sour cream to serve
Avocado to serve
In a slow cooker add all ingredients except for the chicken and stir well to combine.
Add the chicken on top then spoon the sauce over the top of the chicken.
Cook on high for 2 hours until the chicken can be pulled apart with two forks (maybe longer cooking time, depending on your slow cooker).
Shred the chicken and stir through the sauce.
Preheat the oven to 180 degrees and lightly greatly large muffin trays.
Cut circles in the wraps and place the circles in the muffin trays to form a cup.
Spoon the chicken mix into the cups and top with some additional taco sauce and grated cheese.
Bake in the oven for approximately 15 minutes.
Remove from muffin tins then top with sour cream, spring onions and avocado.