By Codi Ferguson
In a medium bowl, combine the shredded rotisserie chicken with 1 tablespoon of lime juice, 1/2 teaspoon of cumin, and 1/2 teaspoon of chili powder. Mix well to incorporate the spices.
In another bowl, prepare the slaw by thinly slicing the red cabbage and mixing it with the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt and black pepper. Toss the slaw until well combined.
For the black bean and corn salad, combine canned black beans (drained and rinsed), corn kernels, 1/4 cup chopped cilantro, the remaining lime juice, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, salt, and black pepper. Mix thoroughly.
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until they become pliable.
Slice the avocado and set aside for taco assembly.
Assemble the tacos by placing a generous amount of seasoned chicken onto each tortilla, topping with red cabbage slaw, a couple of slices of avocado, and a sprinkle of chopped cilantro.
Serve the tacos alongside the black bean and corn salad.
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By Codi Ferguson
This Main Course Mexican Tacos recipe is ready in 30 minutes and features Shredded rotisserie chicken, Corn tortillas, Avocado and other delicious ingredients. Contains 450 calories total.
In a medium bowl, combine the shredded rotisserie chicken with 1 tablespoon of lime juice, 1/2 teaspoon of cumin, and 1/2 teaspoon of chili powder. Mix well to incorporate the spices.
In another bowl, prepare the slaw by thinly slicing the red cabbage and mixing it with the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt and black pepper. Toss the slaw until well combined.
For the black bean and corn salad, combine canned black beans (drained and rinsed), corn kernels, 1/4 cup chopped cilantro, the remaining lime juice, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, salt, and black pepper. Mix thoroughly.
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until they become pliable.
Slice the avocado and set aside for taco assembly.
Assemble the tacos by placing a generous amount of seasoned chicken onto each tortilla, topping with red cabbage slaw, a couple of slices of avocado, and a sprinkle of chopped cilantro.
Serve the tacos alongside the black bean and corn salad.
Calories per Serving: 450
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