Chili Chicken Tacos with Black Beans, Fresh Salsa and Avocado
I’m not super into skinless, boneless chicken breasts. They’re dry, and bland, and unlike real meat, they don’t have that same rich melt-in-your-mouth thing going on. I mostly just feel like I’m being cheated. We’ve got some foster kittens again at the moment, so I bought it to make a little piece for them, but didn’t entirely know what I was going to do with the rest. This was excellent and pretty quick to make, and you could serve with whatever you want in the tortilla. I heated up a can of black beans, mashed an avocado, and made a bowl of fresh salsa. Great leftover as well.
Ingredients:
- 2 chicken breasts, cut into 1/2 inch by 2 inch strips (roughly)
- 1 chili, diced
- 3 garlic cloves, diced
- 2 tsp salt
- Juice of half a lemon
- 1 tbsp paprika
- 1 tsp chili powder
- 1/4 cup chopped coriander
- Olive oil
With a mortar and pestle, smash up the chili, garlic and salt until it’s a paste. Add in the lemon, paprika, chili and coriander, with a few tablespoons of olive oil, and keep mashing. Mix into the chicken and set aside.
Heat up a bit of oil in a pan on medium heat, and cook the chicken for about 3-4 minutes on each side, until just cooked through. Serve warm.
