Chicken Tacos w/ Avocado black bean salad
- 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
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.