By Codi Ferguson
Drain and rinse the canned black beans. In a bowl, combine the black beans, corn kernels, 1 tablespoon of olive oil, juice of 1 lime, salt, and black pepper. Mix well and set aside.
Thinly slice the red cabbage and chop the cilantro. Combine in another bowl. Add the juice of half a lime and toss to coat.
In a skillet over medium heat, add 1 tablespoon of olive oil. Stir in the shredded chicken, cumin, chili powder, and salt. Heat until warmed through, about 3-5 minutes. Remove from heat.
Warm the corn tortillas either in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for about 30 seconds until pliable.
Slice the avocado into thin slices.
To assemble the tacos, place a portion of the seasoned chicken onto each tortilla, top with red cabbage slaw, avocado slices, and fresh cilantro. Squeeze additional lime juice as desired.
Serve with the prepared black bean & corn salad on the side.
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This Mexican Dinner Tacos recipe is ready in 30 minutes and features Shredded rotisserie chicken, Corn tortillas, Avocado and other delicious ingredients. Contains 420 calories total.
Drain and rinse the canned black beans. In a bowl, combine the black beans, corn kernels, 1 tablespoon of olive oil, juice of 1 lime, salt, and black pepper. Mix well and set aside.
Thinly slice the red cabbage and chop the cilantro. Combine in another bowl. Add the juice of half a lime and toss to coat.
In a skillet over medium heat, add 1 tablespoon of olive oil. Stir in the shredded chicken, cumin, chili powder, and salt. Heat until warmed through, about 3-5 minutes. Remove from heat.
Warm the corn tortillas either in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for about 30 seconds until pliable.
Slice the avocado into thin slices.
To assemble the tacos, place a portion of the seasoned chicken onto each tortilla, top with red cabbage slaw, avocado slices, and fresh cilantro. Squeeze additional lime juice as desired.
Serve with the prepared black bean & corn salad on the side.
Calories per Serving: 420
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