Sunday, January 21, 2018

Chicken Tacos

Chicken Tacos


Cumin Rubbed Shredded Chicken:
1 lb/450 g boneless skinless chicken breast or thighs
1 tsp/5 mL Watkins Cumin
1/2 tsp/2.5 mL chili powder
1/2 tsp/2.5 mL Watkins Coarse Sea Salt, freshly ground
1/4 tsp/1 mL Watkins Paprika
2 tbsp/30 mL Watkins Original Grapeseed Oil
1 (16 oz/454 g) can black beans, drained and rinsed
1 large tomato, diced
1 red bell pepper, diced
1 Anaheim or poblano pepper, diced
1/3 cup/80 mL red onion, finely chopped
4 green onions, chopped
1 tbsp/15 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
1 tbsp/15 mL cilantro
1 tsp/5 mL Watkins Cumin
1 tsp/5 mL Watkins Garlic Powder
1 tbsp/15 mL Watkins Garlic and Parsley Grapeseed Oil
Shredded lettuce for garnish.


Chicken: Rub chicken breast with spices. In a large skillet sauté chicken in grapeseed oil. Cook over medium high heat, turning once, for 10 to 12 minutes or until chicken is no longer pink. Shred chicken for tacos, enchiladas or fajitas.
Salsa: Combine all ingredients and serve on top of tacos with lettuce.

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