Chicken, black beans and cilantro with spicy seasoning in these Santa Fe Chicken Tacos.
Okay I really really like avocados. Maybe it’s the color. Green is my favorite color. And a good, perfectly ripe avocado has the most gorgeous two-tone green color going on. Plus green just screams HEALTHY to me. Which makes it just that much better.
And cilantro. Oh I can never have enough cilantro. I once dated a guy who took me to Cafe Rio (if you have not visited this incredible food establishment your life is seriously lacking) and ordered his tostada without cilantro.
He said it was too spicy. What the…?? Where do you get off with a crazy idea like that? I’ve never even heard of cilantro being described as “spicy” in my whole life. I really don’t know how to describe the incredible taste of cilantro other than Delicious.
And it’s impossible to have too much. Not enough? Oh I have encountered that situation many, many times unfortunately. But too much? Never. I have yet to experience a dish made with too much cilantro. I’m convinced that it just can’t be done. That’s like saying, “this dish has too much flavor… I’d really prefer something a little more bland please…”.
That being said, please do not do yourself the injustice of holding back on the cilantro-garnishing. These tacos need to be over-cilantroed. (Cilantroed? Yes, real word.) G’head, put a few more leaves on.
Like Nike so profoundly states…
Just do it.
Santa Fe Chicken Tacos
- 8 6-inch flour tortillas
- 2 chicken breasts
- 1/2 cup santa fe chicken tacos marinade
- 2 medium avocados
- 1 cup black beans
- 1/8 teaspoon cumin
- 1/8 teaspoon onion powder
- 1/8 teaspoon chili powder
- 2 limes
- salt and pepper, to taste
- Place chicken in a ziplock bag with marinade and place in fridge for 30 minutes or overnight.
- Lightly spray a medium sauce pan with cooking spray, chop chicken into 1-inch pieces and cook chicken over medium-high heat for 8-10 minutes or until cooked through.
- Once chicken is lightly browned, add black beans, sprinkle with seasonings, and cook 1-2 minutes longer. Remove from heat and add chicken and black beans to each tortilla. Top with avocado and cilantro. Serve with quartered limes.