The stand out meal for me from last week was definitely these tasty tacos. The chicken mince was a nice change from the usual beef tacos, and the pumpkin not only increased the vegies (always a plus), but gave the filling a nice sweetness. I also liked the addition of sunflower seeds, as I haven’t really eaten them before and found them to add a nice crunch to the mixture.
The recipe is from the January 2010 issue of Recipes+ magazine. I found that we had a fair bit of mixture leftover, so I would say it serves 5 rather than 4. The only changes I made to the recipe was to increase the lettuce and sour cream so that they would stretch to the 5 serves. My camera is broken at the moment, so unfortunately I won’t have any photos for a little while.
Chicken & Pumpkin Tacos Serves 5
Preheat oven to 180C. Heat 1Tbsp olive oil in a large, non stick frying pan over moderate heat. Add 1 medium brown onion, chopped & 500g pumpkin, cut into 2cm pieces; cook and stir for 5 minutes. Add 1/3C sunflower seeds and cook for a further 2-3 minutes, until pumpkin is tender. Transfer to a large heatproof bowl.
Add 550g chicken mince to pan and cook for 5 minutes or until browned, stirring with a wooden spoon to break up lumps. Sprinkle a 35g packet of taco seasoning mix over mince and stir until combined. Stir in pumpkin mixture and 125g creamed corn. Cook and stir for 2-3 minutes or until heated.
Meanwhile, place 15 taco shells on baking trays and bake for 5-8 minutes or until toasted. Shred 5 iceberg lettuce leaves and finely chop 1 avocado. Fill shells with lettuce and chicken mixture. Top with avocado and light sour cream (2/3C in total). Serve immediately.
Why Should I Eat That?
Although this meal is very tasty, it is also quite high in fat. If you are watching your weight, you could serve the mince mixture in tortillas (1 per person). The breakdown for this is shown below as well. Either way you serve it, this meal is high in fibre and contains half your serves of vegetables for the day.
Nutritional Information: (per serve – 3 tacos)
Energy 2819kJ, Protein 31.2g, Fat (Total) 41.8g (Saturated) 13.5g, Carbohydrates (Total) 39.0g (Sugars) 12.1g, Dietary Fibre 9.8g, Sodium 982mg. 2.5 serves of vegetables.
Nutritional Information: (per serve – 1 tortilla)
Energy 2257kJ, Protein 30.0g, Fat (Total) 34.3g (Saturated) 10.3g, Carbohydrates (Total) 27.8g (Sugars) 12.3g, Dietary Fibre 7.2g, Sodium 930mg. 2.5 serves of vegetables.
We also enjoyed the Cheese & Vegie Pasties; Pear, Blueberry & Coconut crumble and Chicken Bennelong last week, hopefully I will get a chance to share some of those recipes with you in the next few weeks. Unfortunately I didn’t get around to making the Beef Enchiladas; Colcannon or Pea & Ham Soup, so they are going back on the ‘to try’ pile!
I’m a day late for Menu Plan Monday again, but this is what we are eating this week.
Monday 31/5 (Meatless)
Caramelised Leek & Pumpkin Pie
Tuesday 1/6 (Tried)
Chicken & Cider Stew w/ Apple & Potato Mash – Added mushrooms to this (yum!)
Beef & Apricot Tagine w/ Cranberry Couscous
OUT – Celebrating handing in my final assignments for this semester!
Saturday 5/6 (Fish)
Caramel & Tamarind Salmon
Sunday 6/6 (Soup)
Mexican Bean Soup w/ Polenta Dumplings
You can find lots more menus (235 and counting!) over at I’m an Organizing Junkie.