Let’s celebrate the sun with tacos! Try these delicious and discovery tacos filled with adobo roasted Saskatchewan raised chicken, sweet potatoes, sweet corn, fresh tomatoes topped with lime, cilantro and guacamole crema. These tacos are light, fresh and Zesty! The perfect combination for hot sunny day.
You will need
Cut & cook the sweet potatoes: Preheat the oven to 400F. Peel and dice the sweet potatoes in 1 cm dices.
Place the sweet potatoes on a lined baking sheet. Drizzle with oil. Season with adobo spice and salt & pepper. Combine.
Cook for 15 – 20 minutes or until the potatoes start to become golden.
Cut & cook the chicken: Meanwhile, cut the adobo chicken in 1 cm thick slices.
In an oiled skillet on medium heat, add the adobo chicken and cook 8 minutes, or until fully cooked.
*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F.
Cook the corn: Add the corn to the sweet potatoes, combine and cook for an additional 10 minutes.
Prepare the toppings: Wash and rinse all produce. Cut the tomato(es) in small dices. Cut the lime in wedges and roughly cut the cilantro.
Heat the corn tortillas: Heat a pan on medium high. Keep the pan dry – do not add oil – place 1 or 2 corn tortilla in the pan for 15 to 30 seconds on each side. Use tongues to flip them. Place the warm corn tortilla in a clean towel and wrap them so they stay warm.
Note: When heating the tortilla you will notice a toasty smell and a few darkened spots – you are doing it right! Heating the corn tortilla is important to reduce chances of the tortilla breaking and makes them taste great.
Assemble and Serve: In each corn tortilla, place the adobo chicken slices, roasted sweet potatoes and corn. Top with tomatoes, cilantro, and guacamole crema. Serve with lime wedges.
Dr Craig Herrington, Naturopath
Owner of Regina Naturopathic
One half of an avocado contains nearly 500mg of potassium. More than a medium size banana!
Cooking with Kids
Lacey Engel, Registred Dietician
Owner of Beyond Baby Nutrition
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.
Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Garnish & Serve
Recommended Wine Pairing
BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Price (SLGA): $15.69
STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Price (SLGA): $14.62
Note: We cannot guarantee any dish is allergen free.