By Chef
In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Add the sliced onion and cook until softened, about 3-4 minutes.
Stir in the minced chipotle (or 1 tsp ancho chili + paprika) and continue to cook for another minute until fragrant.
Add the shredded chicken and 1/2 cup tomato sauce to the skillet with the onions and chipotle. Stir to combine all the ingredients.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld. Stir occasionally.
While the chicken mixture is simmering, prepare the salad. In a large bowl, combine the 1 cup black beans, 1 cup corn kernels, 1/2 diced red bell pepper, and 1/4 cup chopped cilantro.
Dress the salad with the juice of 1 lime and 1 tablespoon olive oil, toss to coat all ingredients evenly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and set aside.
Warm the corn tortillas on a dry skillet or in the microwave until pliable.
To assemble the tacos, place a portion of the chicken tinga mixture on each tortilla. Top with slices of avocado and fresh cilantro as desired.
Serve the tacos with the Quick Black Bean & Corn Salad on the side. Enjoy!
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This Mexican Main Dish Tacos recipe is ready in 25 minutes and features shredded chicken, tomato sauce, chipotle in adobo and other delicious ingredients. Contains 450 calories total.
In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Add the sliced onion and cook until softened, about 3-4 minutes.
Stir in the minced chipotle (or 1 tsp ancho chili + paprika) and continue to cook for another minute until fragrant.
Add the shredded chicken and 1/2 cup tomato sauce to the skillet with the onions and chipotle. Stir to combine all the ingredients.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld. Stir occasionally.
While the chicken mixture is simmering, prepare the salad. In a large bowl, combine the 1 cup black beans, 1 cup corn kernels, 1/2 diced red bell pepper, and 1/4 cup chopped cilantro.
Dress the salad with the juice of 1 lime and 1 tablespoon olive oil, toss to coat all ingredients evenly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and set aside.
Warm the corn tortillas on a dry skillet or in the microwave until pliable.
To assemble the tacos, place a portion of the chicken tinga mixture on each tortilla. Top with slices of avocado and fresh cilantro as desired.
Serve the tacos with the Quick Black Bean & Corn Salad on the side. Enjoy!
Calories per Serving: 450
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