Junior chef
Utensils
Apron
baking paper
Baking tray
Brush
Colander
Frying pan
Garlic press
Knife
Measuring cup
Muffin paper cases
Scissors
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Madeleine sheet
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Deseed the pepper, chop finely with the celery. Dice the aubergine. Mince the garlic. Heat a dash of oil in a non-stick frying pan. Fry the mince for approx. 3 mins. per batch. Stir fry the pepper, celery and aubergine in the same pan for approx. 5 mins., drain the corn and add it with the garlic, cook briefly. Add the curry, paprika and salt, pour in the water, reduce the heat. Return the chicken to the pan, cover and simmer for approx. 15 mins.
Tacos
Place the tortillas on a baking tray lined with baking paper, brush both sides with oil. Spread the filling over the bottom half of the tortillas, sprinkle with cheese, fold the empty half over the top, press down gently.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C.
Dressing
Tear the leaves off the coriander, chop finely with scissors, place in a small bowl. Stir in the yoghurt and oil, season. Halve the avocado, remove the stone, cut into pieces, cut the lime into wedges. Serve the tacos with the dressing, avocado and lime.
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