Southwest Chicken Tacos

Welcome to a New Year! Let’s hope that 2021 is a good one…I was going to make my Southwest Chicken Chopped Salad the other day and one of my sons wasn’t in the ‘salad’ mood so I turned it into a Taco Night… I love the flavor combination of the chipotle ranch sauce mixed with the barbecue sauce…¡oh Dios mío! Delicioso!

Southwest Chicken Tacos
2 boneless chicken breasts
1 teaspoon each chili powder, cumin, coriander & salt
extra virgin olive oil
2 large shallots, peeled & sliced thin
2 corn on the cobs, husked
15 oz black beans, rinsed & drained
8 oz block of cheddar cheese, shredded
4 plum tomatoes, diced
lettuce greens, chopped
1-2 fresh ripe avocado, sliced
fresh cilantro for garnish
Marie’s Creamy Chipotle Ranch Dressing
Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce
La Tortilla Factory Handmade Corn Tortillas

Place the chicken in a shallow dish. Drizzle a little extra virgin olive oil on each side. Combine the chili powder, cumin, coriander & salt. Season the chicken on both sides and set aside. Pour a little olive oil in a medium skillet; add the thin slices of shallot and cook on medium-high heat until crispy – watch it as it can burn quickly; set aside. Meanwhile place the corn in a small pot of water; bring to a boil and cook for 3 minutes. Remove from pan and place in a small skillet; heat on medium-high heat until nicely charred; Cut off the cob & set aside. Cook the chicken in a grill pan 5-6 minutes on each side; set aside to rest and redistribute the juices then cut into slices. Heat the black beans. When everything is cooked and you’re ready to assemble the tacos, heat the tortillas as package directs. Slather some Chipotle Ranch Dressing & BBQ Sauce on each tortilla. Top with the sliced chicken, crispy shallots, charred corn, black beans, cheese, lettuce, tomatoes & avocado. Garnish with a few cilantro leaves. Drizzle on some more Creamy Chipotle Ranch Dressing and BBQ Sauce if desired. Serve immediately…Wonderful combination of flavors in your mouth!



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