Chicken Taco
Ingredients
Avocado Salsa
-
2
pieces
avocados, peeled, cored and diced
-
1
piece
jalapeno, seeds & ribs removed, finely diced
-
2
tbsp
minced fresh basil
-
2
tbsp
minced fresh chives
-
1
piece
lime, juiced
-
¼
tsp
kosher salt
-
1
tbsp
extra virgin olive oil
Chicken
-
2
large
chicken breasts
-
1
tbsp
extra virgin olive oil
-
1½
tsp
kosher salt
-
½
tsp
ground pepper
-
¾
tsp
garlic powder
-
¾
tsp
onion powder
-
½
tsp
ground smoked paprika
Black Beans
-
540
ml
can black beans, drained and rinsed
-
1
tbsp
extra virgin olive oil
-
½
cup
diced yellow onion
-
2
cloves
garlic, minced
-
½
tsp
kosher salt
-
¼
tsp
ground pepper
-
¼
cup
water
-
1
cup
shredded monterey jack cheese
Tacos
-
10
small
soft shell tortillas
Toppings
-
to taste
Mexican cotija cheese, crumbled
-
to taste
sour cream or Greek yogurt
-
to taste
cilantro for garnish
Instructions
- Make the avocado salsa by mixing diced avocado, jalapeno, basil, chives, lime juice, salt, and olive oil in a bowl.
- Preheat the oven to 375°F and prepare a spice mix with salt, pepper, garlic powder, onion powder, paprika, and olive oil. Season the chicken with this mix.
- Sear the chicken in a non-stick pan over medium-high heat for 3 minutes on each side, then transfer to the oven for 10-12 minutes until cooked through.
- In a pot, heat olive oil and sauté onion until softened, then add garlic, salt, and pepper. Add black beans and water, cooking until softened.
- Mash the beans and mix in the shredded cheese until a paste forms.
- Assemble the tacos by spreading the bean mixture on a tortilla, cooking it in a skillet until crispy, then flipping to cook the other side.
- Chop the cooked chicken and fill the tacos with chicken, avocado salsa, cotija cheese, sour cream or Greek yogurt, and cilantro.
Nutrition Facts (estimated)
Servings
10 tacos
Calories
387
Total fat
17g
Total carbohydrates
36.2g
Total protein
23.2g
Sodium
20mg
Cholesterol
51.5mg
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