What's better than taco Tuesday?! Not a whole lot, in my opinion. Here's one of my favorite go-to taco recipes!
Ingredients:
1 boneless, skinless chicken breast
1 can chipotle peppers in adobo
Chicken Stock
1/2 cup tomato sauce
1 15 oz can black beans
1 package frozen corn
1 red onion
1 tomato
1 avocado
1 jalepeno
1 bell pepper (I use green)
1 lime
1 bunch of cilantro
1 package corn tortillas
2-3 crowns of broccoli
Olive Oil
Apple Cider Vinegar
Balsamic vinegar
Spices: Paprika, cumin, garlic powder, salt, pepper, cayenne
For the chicken:
You can use more than 1 chicken breast for this, just double the marinade and follow the same directions for cooking.
Cut the chicken breast in half, length-wise. Place in a bowl and add 1 tbsp olive oil, apple cider vinegar, and lime juice. Add 1 tsp garlic powder, cumin, paprika, salt, pepper, and 1/2 tsp of cayenne. Heat a skillet on medium-high heat and drizzle with olive oil and place chicken (outer layer down first) in pan. Sear on both sides for about 5 minutes per side. Add 1/2 cup chicken stock and 1/2 cup tomato sauce along with 2-3 chipotle peppers. You may cut and remove seeds if desired but I place them in the pan and break them up a bit in the sauce. Reduce the heat to medium-low and let simmer for another 10-15 minutes, letting the chicken become tender and the sauce reduce. Keep an eye on the chicken flip halfway through to make sure the bottom doesn't burn. Turn the heat off and let sit for another 5 minutes in the sauce. Take 2 forks and shred the chicken in the pan, letting the sauce coat the chicken. Remove from pan and place in a small bowl, covered with aluminum foil or plastic wrap.
Tortilla:
Wrap 2 corn tortillas in aluminum foil and place in a 375 degree oven for about 15 minutes while veggies are cooking.
Broccoli:
Cut up the broccoli into bite size pieces. Place on a baking sheet and drizzle with 1 tbsp olive oil, balsamic vinegar, salt, pepper. Put in the 375 degree oven with the tortillas for about 10 minutes.
Veggies:
While the chicken is cooking, prep the vegetables. Cut up 1/2 bell pepper, 1/2 red onion, 1/2 jalepeno, and the tomato (remove the seeds). Reserve 1/4 of the red onion and set aside with the jalepeno and tomato (for the guacamole). Rinse and drain the black beans. Add the rest of the red onion and the bell pepper to a skillet on medium heat drizzled with olive oil. (You can use the same skillet you cooked the chicken in, just use a paper towel to clean it out). Add 1/2 tsp garlic powder, cumin, and a pinch of cayenne. Add 1/2 of the black beans and 1/2 cup frozen corn and let the veggies cook for about 6-8 minutes. Add 1/4 of lime and 1tbsp cilantro. Add in the chicken and mix together and turn off the heat. Cover with lid to keep warm.
Guacamole:
Add the red onion and tomato to a bowl, along with 1/2 jalepeno. Cut up 1 ripe avocado into small chunks and add to the bowl. Add the juice of 1/4 lime juice and 1 tbsp cilantro, 1tsp garlic powder, cumin, salt and pepper. Mix together!
Prepare the tacos:
Remove the tortillas and the broccoli from the oven with a towel or oven mits. Using the mits or towel, unwrap the aluminum foil and place the tortillas on a plate. Scoop the chicken and veggie mixture onto the tortilla (about 1/2 full), and top with a spoonful of the guacamole. Add the roasted broccoli to the place. Garnish with a sprinkle of lime and cilantro!
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