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Chicken “Street Style” Tacos

Serving Size

2

Ingredients

  • 1⁄2 lb. rotisserie chicken, chopped
  • 1⁄2 tbsp olive oil
  • 1⁄2 tsp smoked paprika
  • 1⁄8 tsp cayenne
  • 1⁄4 teaspoon cumin
  • 1 pinch salt
  • 2 cups red cabbage chopped
  • 1⁄2 lime cut into wedges
  • 1⁄4 cup cilantro chopped
  • 1 green onion chopped
  • 4 corn tortillas
  • 1 cup black beans

Directions

  • Mix chopped rotisserie chicken with olive oil, smoked paprika, cayenne, cumin, green onion, and a pinch of salt in a bowl. Toss until well combined.
  • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until warm and slightly charred.
  • Divide the seasoned chicken mixture among the tortillas. Top with chopped red cabbage, avocado slices, and fresh cilantro.
  • Garnish with lime wedges on the side. Serve with ½ cup of black beans per person.

Notes

Chicken mixture: Store in an airtight container in the refrigerator for up to 5 days. Tortillas & toppings: Best assembled fresh. No corn: use flour tortillas or Siete cassava tortillas instead!

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