
Chicken Tacos with Jalapenos and Black Bean Salsa
Author: Shoshanna Lee

Enjoy these spicy and crunchy corn tacos stuffed with spicy and juicy chicken chunks flavored with delicious black bean salsa and select flavoring agents.
Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 5
Ingredients:
Author: Shoshanna Lee

Enjoy these spicy and crunchy corn tacos stuffed with spicy and juicy chicken chunks flavored with delicious black bean salsa and select flavoring agents.
Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 5
Ingredients:
- 8 to 10 corn tortillas
- 300 gm boneless chicken (1" pieces)
- 1 cup black beans
- 5 to 6 jalapenos
- 2 tsp lime juice
- 1/2 tsp black pepper (coarsely ground)
- 2 tsp ginger garlic paste
- 1 tsp onion paste
- bunch of lettuce leaves
- 1 onion rings (chopped in halves)
- 2 tomatoes (chopped)
- 1/4 tsp mustard paste (optional)
- 1/2 tsp red chili paste
- 1/2 tsp dried herbs
- 5 to 6 tsp extra virgin olive oil
- salt to taste
Instructions:
- Soak black beans overnight in water.
- Cook them in a pressure cooker with 1 liter of water for about 15 minutes.
- Drain all the water and slightly mash them in a bowl. Keep aside.
- Take chicken pieces in a bowl and add ginger garlic paste, onion paste, red chili paste and salt in it.
- Mix well with your hands and apply the spices well on the pieces.
- Grease a tray and arrange marinated chicken pieces on it.
- Roast in a preheated oven at 250 degrees for about 5 minutes. Keep aside.
- Heat 1 tsp of olive oil in a pan and add slightly mashed black beans with mustard paste in it.
- Season it with dried herbs and salt.
- Saute for about 4 to 5 minutes and switch off the flame.
- Take a corn tortilla and arrange chopped lettuce on the base.
- Arrange a layer of roasted chicken pieces.
- Top it with seasoned black beans.
- Sprinkle chopped jalapenos, onion rings and tomatoes on top.
- Sprinkle black pepper powder on top and drizzle lime juice above it.
- Serve hot with chips and fruit juice.
0 comments:
Post a Comment