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Soft Chicken Tacos & Bean Salad




Source of Recipe


Woman's Day 6/03






List of Ingredients



• PICKLED ONIONS
  
• 1 small red onion, halved, thinly sliced
  
• 2 T fresh lemon juice
  
• 1/4 tsp salt
  
• BLACK BEAN SALAD
  
• 1 can (15 oz) black beans, rinsed
  
• 1 small red bell pepper, chopped
  
• 1 can (8 3/4 oz) kernel corn, drained
  
• 2 scallions, finley chopped
  
• 1 jalapeno pepper, seeded, minced
  
• 2 T fat free red-wine vinaigrette
  
• 3/4 cup loosely packed cilantro, chopped
  
• 2 cups shredded cooked chicken
  
• 2 T fresh lime juice
  
• 1/2 tsp chili powder
  
• 1/4 tsp each ground cumin and salt
  
• 8 fat-free fajita-size flour tortillas
  
• TOPPINGS: shredded lettuce, purchased fresh salsa, sliced avocado and plain lowfat yogurt
  






Instructions



1. ONIONS: Soak in a bowl of ice water at least 30 minutes. Drain, then pat dry with paper towels. Dry bowl, return onions and toss with lemon juice and salt. Cover and refrigerate at least 1 hour.
   
2. SALAD: Mix ingredients in a bowl. Refrigerate, covered, at least 1 hour.
   
3. Combine chicken, lime juice, chili power, cumin and salt in a bowl. Warm tortillas; spoon on chicken mixture, pickled onions and Toppings. Roll up and eat out of hand. Serve with the bean salad.
   






Final Comments


Serves 4.