Chicken Tacos with Quick Salsa and Toppings

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 250 g cherry tomatoes (quartered)
• 0.25 red onion (finely diced)
• 0.5 lime
• 10 g parsley
• 375 g chicken thighs (boneless, cut into strips)
• 15 ml neutral oil
• 5 g cumin
• 5 g paprika
• 2 g garlic powder
• 2 g salt
• 1 g chili flakes
• 400 g black beans (1 tin)
• 8 flour tortillas (small)
• 1 avocado (sliced or roughly mashed)
• 100 g Schmand (or crème fraîche)
• 0.5 cucumber (diced)

Steps

1. Combine cherry tomatoes (250 g), red onion (0.25), juice of lime (0.5), parsley (10 g)(fresh, chopped
2. Toss chicken thighs (375 g) with neutral oil (15 ml), cumin (5 g), paprika (5 g), garlic powder (2 g), salt (2 g), and chili flakes (1 g)(optional
3. Drain and rinse black beans (400 g). Warm in a small pot over medium heat with a pinch of salt and a pinch of cumin for ⏲ 3 minutes. Keep warm until serving.
4. Warm flour tortillas (8) in a dry pan over medium heat, ⏲ 30 seconds per side. Stack and wrap in a clean towel to keep warm.
5. Serve build-your-own style. Put chicken, black beans, salsa, avocado (1), Schmand (100 g), cucumber (0.5), lime wedges, and hot sauce all on the table. Everyone fills their own.