Pulled Chicken Tacos with Mild Corn Salsa

Finely dice 1 whole red bell pepper and 1/2 of a red onion. Chop 1/2 bunch of fresh cilantro to yield about 1/4 cup. Juice 3 whole limes to yield approximately 6 tbsp of fresh lime juice.

Heat a medium dry skillet over medium-high heat. Add 1.5 cups of frozen sweet corn and dry-char for 5 to 6 minutes, stirring occasionally, until the kernels are lightly browned. Transfer the charred corn to a medium bowl and let it cool for 5 minutes.

To the cooled corn, add the diced red bell pepper, diced red onion, chopped cilantro, 3 tbsp of the fresh lime juice, 1 tbsp of honey, and 1/2 tsp of salt. Stir well to combine the mild corn salsa and set aside.

Using two forks, shred 2 lb of the leftover boneless skinless chicken thighs (reserved from Day 1).

In a small saucepan, combine 1.5 cans of drained black beans, 1 tsp of ground cumin, 3 tbsp of water, and 1/4 tsp of salt. Cook over medium-low heat for 5 to 7 minutes, stirring occasionally. Lightly mash a portion of the beans with a fork to create a soft, creamy texture perfect for self-feeding.

In a large skillet over medium heat, add the shredded chicken and 2 tbsp of water to maintain moisture. Warm for 4 to 5 minutes, stirring occasionally, until heated through.

Warm 10 flour tortillas in a dry skillet over medium-high heat for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds until soft and pliable.

Slice 1 whole avocado into thin strips.

Assemble the tacos for the adults and the 10-year-old by layering the warm tortillas with a scoop of the seasoned black beans, warm shredded chicken, mild corn salsa, 1/2 cup of shredded cheddar cheese, and avocado slices.

For the 2-year-old toddler's deconstructed plate, serve a small portion of the warm shredded chicken (finely chopped into safe bite-sized pieces), a scoop of the soft mashed black beans, a sprinkle of cheddar cheese, and small, safe cubes of avocado. Omit the raw salsa to keep the flavors mild and textures soft.