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Chicken Tacos w/ Avocado black bean salad


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  • 3 T. fresh lime juice
  • 3 large tomatoes, seeded and chopped
  • 2 cans black beans, rinsed and drained
  • 1/2 c. onion, chopped
  • 1/2 c. chopped, fresh cilantro
  • 1 c. diced avocado
  • salt to taste
  • 12 ( 6 inch) flour tortillas
  • 4 c. shredded rotisserie chicken
  • shredded Romaine lettuce
  • 3/4 c. crumbled queso fresco



Step 1

Combine the first 7 ingredients in a bowl ( through salt)
Heat a large nonstick skillet over medium heat. Coat with nonstick spray. Fry tortillas on each side until lightly browned.
Layer each tortilla with lettuce, salsa, chicken and queso fresco.


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