Can we talk about tacos? When I am with family and friends in Los Angeles, rarely do we have a conversation in which a taco and margarita are not mentioned. It’s just the culture, comfort and the flavor packed in a soft or hard-shelled package that makes for a perfect meal. These days, restaurants are charging up to five dollars for one taco, and simply put, it’s a damn shame. Taco culture has become a trend, like cupcakes and Uggs, and it must stop. The solution? This recipe, which is supersimple, economical and healthy. It’s a win-win for your belly and your wallet. Get into it.
Ingredients (makes 4 tacos)
- 2 chicken breasts
- 4 corn tortillas
- 1 cup of black or pinto beans
- 1 avocado, chopped
- 1 tomato, chopped
- 1/2 yellow onion
- 1 cup of pepper jack cheese
- Cilantro for garnish
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp oregano
Directons:
Season chicken breast with salt, pepper, cumin and oregano.
Drizzle pan with olive oil over medium heat and cook chicken breasts until no longer pink at the center, about 8 minutes on each side.
Add onion and cook in same pan until slightly brown, about 4 minutes.
Let chicken cool, then chop into cubes or shred.
Cook tortillas on stovetop in pan until warm.
Scoop chicken into each tortilla. Top with cheese, onion, tomato, avocado and cilantro.
Margarita optional— but always recommended.
