Soft Chicken Tacos & Bean Salad
Ready In: 1 hr
Serves: 4
Ingredients
Pickled Onions
- 1 small red onion, halved and thinly sliced
- 2 tablespoons lemon juice
- 1⁄4 teaspoon salt
Black Bean Salad
- 1 (15 ounce) can black beans, rinsed
- 1 small red bell pepper, chopped
- 1 (8 3/4ounce) can corn, drained
- 2 scallions, finely chopped
- 1 jalapeno pepper, seeded, minced
- 2 tablespoons reduced-fat red wine vinaigrette
- 3⁄4 cup cilantro, loosely packed, chopped
Chicken Mixture
- 2 cups shredded cooked chicken
- 2 tablespoons lime juice
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon salt
- 8 fat free tortillas, fajita-size
Toppings
- shredded lettuce or salsa or avocados or low-fat sour cream or yogurt
Directions
- Onions: Soak in a bowl of ice water at least 30 minutes. Drain and then pat dry with paper towels. Dry bowl and return onions and toss with lemon juice and salt. Cover and refrigerate at least 1 hour.
- Salad: Mix ingredients in bowl. Refrigerate, covered, at least 1 hour.
- Combine chicken, lime juice, chili powder, cumin and salt in a bowl. Warm tortillas; spoon on chicken mixture, pickled onions and toppings of choice. Roll up and eat out of hand.
- Serve with bean salad.
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