If you haven’t noticed we have been making A LOT of Taco’s lately. Even had steak tacos with red cabbage slaw for lunch a few weeks ago! The great thing is that when you buy the red cabbage, cilantro, lime, wine vinegar you can use every little bit if you make different taco’s but use a lot of the same ingredients. We made the Cilantro Lime Shrimp Tacos and these Chicken Black Bean Tacos the same week so we could make sure all the ingredients got used! We made these the other night and they were really good! Everybody loved them!
I used frozen chicken tenders and I omitted the scallion simply because I forgot to get it at the store. I had doctors appointments that day and it only needs two hours. Solution: I put it in the crock pot that morning and then put it in the frig so Russell could drop by at 3:00 pm (yes we have to eat dinner around 5:00 or 5:30 or my house gets CRAZY!!) and just put the top on and start it for me! We tried it with corn tortillas and crunchy taco shells. They were both good! We couldn’t find any pre-made pico de gallo (it was a weeknight meal so I didn’t have time to make any) so we left that off. Be sure to add the avocado it was so yummy with it!!
Skinnytaste.com did a great job!
Click the link below for recipe and nutrition: