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 vibrant, zesty cabbage slaw.
INGREDIENTS
5 oz chicken breast
0.25 cup black beans
1 tbsp chipotle peppers in adobo sauce
2 small corn tortillas
0.25 whole avocado
0.5 cup red cabbage
1 tbsp lime juice
1 tbsp fresh cilantro
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp red onion
PREPARATION
Thinly slice the red cabbage and red onion, then toss them in a small bowl with the lime juice and half of the fresh cilantro to create a zesty slaw.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Dice the chicken breast into bite-sized pieces and add them to the skillet, seasoning with sea salt and black pepper.
Cook the chicken for 5-6 minutes until golden and cooked through, then stir in the chipotle peppers in adobo and the black beans.
Reduce the heat to low and let the mixture simmer for 2 minutes, lightly mashing a few beans with the back of a spoon to create a creamy texture.
Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.
Assemble the tacos by dividing the smoky chicken and bean mixture between the tortillas.
Top each taco with the prepared cabbage slaw, slices of fresh avocado, and the remaining cilantro.