YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Chicken and Black Bean Tacos
Sautéed chicken breast and black beans simmered in a smoky chipotle sauce, served in warm corn tortillas with a crisp, zesty lime slaw.
INGREDIENTS
4.5 oz chicken breast
0.25 cup black beans
2 small corn tortillas
0.25 whole avocado
1 tbsp chipotle peppers in adobo sauce
1 tsp extra virgin olive oil
0.5 cup green cabbage
1 tbsp fresh lime juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
Lower the heat and stir in the black beans and chipotle peppers in adobo sauce, mashing a few beans with the back of a spoon to thicken the sauce.
While the chicken simmers, finely shred the green cabbage and toss it in a small bowl with the fresh lime juice and a pinch of salt.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.
Slice the avocado into thin wedges.
Assemble the tacos by dividing the smoky chicken and bean mixture between the two tortillas.
Top each taco with the lime cabbage slaw, avocado slices, and fresh cilantro before serving.