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Taco Salad: Great for Dinner, Even Better For Lunch!

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I love making tacos for dinner. They’re a surefire crowd-pleaser, and they’re so easy to make. But one of the things I value most in a meal these days is the ability to bring it to work the next day for lunch. And with tacos, you either have to choose to construct the whole thing once you get there, or deal with soggy tortillas – neither is ideal. Enter the taco salad: the perfect lunch friendly taco dish. I haven’t made this recipe yet, but I am super excited to try it because it has a seasoning recipe built in, and it has lots of fresh cilantro. It’s definitely on the to-make list!

INGREDIENTS

  • 1 can black beans, drained and rinsed
  • 3/4 cup salsa
  • 1/2 cup chopped cilantro
  • 1 tbsp fresh lime juice
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1/4 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 pound skinless, boneless chicken breasts
  • 4 tortillas
  • 4 cups shredded lettuce
  • 1/2 cup chopped cilantro
  • 1 avocado
  • 1 lime, wedged
  • 1/4 cup sour cream

PREPARATION

  1. Preheat the grill to medium-high heat and oil it.
  2. Stir together the black beans, salsa, 1/2 cup of the cilantro and the lime juice.
  3. In a separate bowl, mix the chili powder, cumin, coriander, brown sugar, cayenne pepper and olive oil together. Coat the chicken breasts in this mixture, and then cook them on the preheated grill until the juices run clear, or the internal temperature is 165 degrees Fahrenheit.
  4. Grill the tortillas slightly as well, until they are just brown.
  5. Put the chicken on a cutting board and slice it into strips. Divide all the chicken between the tortillas and add the bean mixture, lettuce and the other 1/2 cup of cilantro. Serve with avocado, lime and sour cream on the side.

Thanks to Allrecipes for creating this delicious recipe and recipes100.com for their fantastic imagery. Flavour Curator does not claim to own any of the materials on this page.

Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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