Kid-Friendly Taco Bar

Looking for a nutritious meal that’ll please the whole family? Habit’s Chef Sylvie designed this turkey taco bar with kids in mind. In each recipe, we’ve listed the steps that kids can help out with.

To sneak in more veggies, Chef Sylvie recommends topping the tacos with sautéed mushrooms and poblano peppers and crunchy rainbow slaw (recipes provided below). Kids can also help prepare the traditional toppings like grated cheddar cheese, diced avocado, sour cream, and fresh lime wedges.

Turkey Taco Filling

In addition to cutting down on sodium, making your own taco seasoning creates a great kid-friendly task: measuring and mixing the spices.

Makes 9 servings

Active Cook Time: 10 minutes

Inactive Cook Time: 10 minutes

Ingredients:

• 1 tsp cumin
• 1 tsp paprika
• 1 tsp sugar
• 1/2 tsp onion powder
• 2 tsp chili powder
• ½ sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds lean ground turkey
• 1/4 cup tomato sauce

Directions:

1. In a bowl, mix all the spices. Set aside.
2. Heat a large skillet over medium-low heat; add the oil.
3. When the oil just starts to smoke, add the chopped onions and sauté until translucent. Add the garlic and sauté for 30 seconds, just until it becomes fragrant.
4. Add the ground turkey and sprinkle the spice mix over the meat. Using a rubber spatula, cook the turkey until crumbled and cooked through, about 4–6 minutes.
5. Add the tomato sauce and cook for 2 more minutes.

Nutritional Facts:

Calories 179, Fat 9g, Saturated Fat 2g, Carbs 3g, Fiber 1g, Sugar 1g, Protein 20g, Sodium 102mg

Sautéed Poblano Peppers and Mushrooms

Kids can help measure the spices, juice the lime, and, depending on their age, slice the veggies.

Makes 8 servings

Active Cook Time: 5 minutes

Ingredients:

• 2 tbsp olive oil
• 1 red onion, sliced
• 1 poblano pepper, thinly sliced lengthwise
• 3 cups crimini mushrooms, sliced
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt
• 3 tbsp fresh lime juice

Directions:

1. Heat a medium skillet over medium-low heat. Add the oil.
2. Add the red onion and sauté until translucent and soft.
3. Add the poblano pepper, mushrooms, cumin, chili powder, and salt. Sauté until the poblano pepper is soft and the mushrooms are medium golden-brown and caramelized. Add the lime juice. Stir with a wooden spoon.

Nutritional Facts:

Calories 51, Fat 4g, Saturated Fat 0g, Carbs 4g, Fiber 1g, Sugar 2g, Protein 1g, Sodium 139mg

Rainbow Slaw

Kids can help make the dressing for the slaw by measuring the apple cider vinegar, olive oil, agave, salt, and pepper, then combining them in a mixing bowl.

Makes 9 servings

Active Cook Time: 5 minutes

Inactive Cook Time: 15 Minutes

Ingredients:

• 1/3 cup apple cider vinegar
• 1/3 cup olive oil
• 2 tbsp agave syrup
• 1/2 tsp sea salt
• ¼ tsp ground black pepper
• 1 pound romaine lettuce, shredded
• 1 large carrot, peeled and shredded
• 2 cups red cabbage, shredded
• ½ cup red onion, cut into small dice
• 3 tbsp fresh cilantro, chopped

Directions:

1. Add all the ingredients to a bowl. Using a rubber spatula, fold until thoroughly mixed and all the vegetables are well coated.

Nutritional Facts:

Calories 116, Fat 9g, Saturated Fat 1g, Carbs 9g, Fiber 2g, Sugar 6g, Protein 1g, Sodium 134mg