Salsa Verde Chicken Tacos
Cilantro Black Beans
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken thighs, sliced
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- 1 onion, thinly sliced
- 12 corn tortillas
- 2 avocados, sliced
- 1 cup crumbled cotija cheese
- ¾ cup salsa verde
Instructions
- Sprinkle chicken with cumin, garlic powder, and salt. Cook chicken and onion in a large nonstick skillet coated with cooking spray over medium-high heat 8 minutes or until chicken is done and onion is tender.
- Warm tortillas according to package directions. Divide chicken mixture among tortillas; top with avocados, cheese, and salsa.
Side Dish Ingredients
- 2 (15-oz) can black beans, drained and rinsed (or use pinto beans)
- 3 Tbsp minced garlic
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Warm beans and garlic in a saucepan over medium heat or until thoroughly heated. Remove from heat. Stir in cilantro.
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