Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 1 cup diced zucchini
- 1/4 cup mild salsa, plus more for passing at the table
- 8 ounces raw turkey sausages
- 1/2 cup shredded Monterey jack
- 8 corn tortillas
- 1 ripe avocado
- Salt and pepper
- 4 iceberg lettuce leaves, shredded
- 1 wooden spoon
- 1 medium saute pan
- 2 medium bowls
- Paring knife (use with an adult)
- 1 fork
- 1 microwave
Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon.
Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside.
Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper.
Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa.