- 10
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Ingredients
- 2 boneless, skinless chicken breast halves
- 4 tsp. fresh lime juice, divided
- 2-3 T. olive oil, divided
- 4 green onions, green and white part, thinly sliced
- 2 large garlic cloves, thinly sliced
- 3/4 C. cooked black beans or 2/3 of 1 15 oz. can black beans, drained
- 3-4 fresh tomatillos, husk removed, cute into 1/2 inch squares (1 C.) or 1 C. diced fresh tomatoes
- 1/2 C. red or green pepper, diced in 1/4 inch pieces
- 1 jalapeno pepper, seeded and minced
- 1 tsp. kosher salt
- 1 T. chopped fresh cilantro
- Pinch cayenne
- 10 taco shells
- 1 / C. shredded mozzarella or Monterey Jack cheese
- 1/2 C. dairy sour cream (optional)
Preparation
Step 1
1. Cut chicken into 1/2 inch cubes. Stir in 2 tsp. lime juice and 2 tsp. oil to coat. Heat 1 T. oil in a heavy skillet on medium high heat. Stir-fry chicken for 1 minute until seared; remove with slotted spoon, cover and keep warm.
2. Add 1 T. oil to pan. Saute onions and garlic for 2 minutes until softened. Add beans, tomatillos, red or green pepper and jalapeno. Saute 2 minutes to warm, shaking pan. Gently stir in remaining 2 tsp. lime juice, salt, cilantro and chicken for 1 to 2 minutes to warm. The mixture should be crunchy and thick. Taste, add cayenne and adjust
3. Fill taco shells with chicken, salsa, bean mixture. Top with cheese and sour cream if using.