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Chicken Tacos




Source of Recipe


fairhope foodie






List of Ingredients



• 1 lb. chicken breasts, cut into bite-size pieces
  
• 1 can black beans, drained and rinsed
  
• 1/4 cup salsa
  
• 2/3 cup water
  
• 1 packet taco seasoning (use Old El Paso)
  
• 1/2 cup plain Greek yogurt
  
• 1/2 cup sour cream
  
• 1 teaspoon chipotle pepper in adobo, finely chopped (plus 1/2 teaspoon of the sauce)
  
• 8 small flour tortillas (I used fajita-size)
  
• shredded cabbage (could substitute lettuce)
  
• shredded cheese
  
• avocados (optional)
  






Instructions



1. Heat a large skillet over medium heat. Add a splash of olive oil. Saute chicken until no longer pink, about 8 minutes.
   
2. Add black beans, taco seasoning and water. Cook uncovered over medium heat about 5 minutes until thickened. Add salsa. Stir to combine. Cover and simmer over low heat about 10 minutes.
   
   
3. In a small bowl, combine yogurt and sour cream. Remove the seeds from one pepper and finely chop. Add to the bowl. Add in about 1/2 teaspoon of the sauce from the can of peppers. This stuff is HOT! You could add more to your taste. Be sure to wash your hands after handling the peppers. Put the sauce in the fridge until you're ready to use.
   
   
4. Now its time to assemble the tacos. Put about 1/4 cup chicken mixture in the center of the tortilla, top with the chipotle cream sauce, cabbage and shredded cheese.