CHICKEN AND BLACK BEAN TACOS WITH CORN AND AVOCADO SALSA

CHICKEN AND BLACK BEAN TACOS WITH CORN AND AVOCADO SALSA


2 Tbs. olive oil

1 onion, chopped

1 jalapeno, minced

1 green bell pepper, chopped

1 lb. ground chicken

1 ½ tsp. Dish off the Block Ragin’ Cajun Spice Blend

2 tsp. cumin

½ tsp. salt

1 Tbs. corn starch

1 cup chicken stock

1, 10.5 oz. can black beans, drained and rinsed

1 ½ cups cheddar or Mexican blend cheese

8-10, 6” flour or corn tortillas

Corn and Avocado salsa (recipe below)

1 cup iceberg lettuce, cut into strips

1 cup purple cabbage, cut into strips

2 limes, cut into wedges

Crema (recipe below)


Heat the olive oil in a large deep skillet over medium high heat.  Add the onion, jalapeno, and green pepper to the skillet.  Cook, stirring frequently until soft and fragrant about, about 3-4 minutes.


Add the chicken to the skillet and continue to cook, breaking up the chicken with a spatula or wooden spoon.  Add the Cajun spice, cumin, and salt to the skillet and cook until the chicken is cooked through and any excess moisture has evaporated.


Add the corn starch to the pan and stir to coat.  Add the chicken stock to the pan and continue to cook for 3-4 minutes, stirring frequently as the sauce thickness and coats the meat.  Add the black beans to the pan and cook for one more minute.


Turn off the heat and sprinkle the cheese over the meat and cover the pan to allow cheese to melt.


Heat 1 teaspoon of olive oil in a non-stick skillet over medium high heat.  When the oil is hot add the tortilla(s) to the pan and cook about 1-2 minutes per side until lightly browned.  Repeat with the remaining tortillas, adding more oil as needed.


To assemble the tacos, place about ¼ cup of the meat and cheese mixture in a tortilla and top with salsa.  Add several strips of lettuce and cabbage.  Drizzle with the crema and devour.


CORN AND AVOCADO SALSA

3 ears of corn, shucked (or 1 cup frozen corn, thawed)

1 cup grape or plum tomatoes, chopped

¼ cup red onion, finely chopped

¼ cup scallions, chopped

2 avocados, pitted, peeled, and chopped into ½” chunks

¼ cup fresh cilantro leaves, chopped

2 Tbs. fresh lime juice (about 1 lime)

1 tsp. Dish off the Block Ragin’ Cajun Spice Blend

1 tsp. cumin

1 tsp. sugar

¼ tsp. salt


Place the corn cobs on a preheated grill or in a grill pan and char on all sides.  Cut the kernels off the corn and place in a large bowl.  Add the remaining ingredients to the bowl and toss to combine.  Let sit at room temperature for 20 minutes to let flavors meld.


CREMA

½ cup sour cream

¼ tsp. salt

1/3 cup heavy cream


Whisk everything together until smooth.

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Tacos

Chicken

Gluten-free

© 2020 by PAMELA GELSOMINI, LLC