
Grilled Chicken and Black Beans Tacos
Author: Shoshanna Lee

Savor these scrumptious Mexican corn tacos stuffed with delicious grilled chicken and nutritious black beans topped with lip smacking and citrus salsa.
Preparation Time: 25 minutes
Cooking time: 20 minutes
Servings: 10
Ingredients:
Author: Shoshanna Lee

Savor these scrumptious Mexican corn tacos stuffed with delicious grilled chicken and nutritious black beans topped with lip smacking and citrus salsa.
Preparation Time: 25 minutes
Cooking time: 20 minutes
Servings: 10
Ingredients:
- 10 to 12 classic corn taco shells
- 3 chicken breasts (cut in strips)
- 425 gm canned black beans (rinsed & drained)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/3 tsp chili powder
- 400 gm classic salsa
- ground black pepper (to taste)
- 1/4 tsp oregano (dried)
- 1/2 tsp dried cumin (slightly roasted & ground)
- 2 cups shredded lettuce
- 3 to 4 tsp fresh lime juice
- 2 tsp extra virgin olive oil
- salt to taste
Instructions:
- Add chicken breast strips in a bowl and pour olive oil on top.
- Toss them and apply the oil well on the strips with your hands.
- Season the strips with salt and ground black pepper.
- Grill these strips on an open fire barbecue grill for 2 to 3 minutes on each side.
- Slightly grease a large nonstick frying pan.
- Add black beans and grilled chicken strips in it.
- Sprinkle onion powder, garlic powder, chili powder, oregano, ground cumin and a pinch of salt on top of beans and grilled chicken.
- Toss everything while cooking on a medium flame for about 10 minutes.
- Heat taco shells on a flat griddle for half a minute each side.
- Spread shredded lettuce on the base of taco shell.
- Top it with black beans and chicken strips.
- Finally, place scoopful of fresh salsa on top of it.
- Do not forget to squeeze fresh lime juice over salsa.
- Repeat this process for all the taco shells.
- Serve immediately.
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