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SMOKEY LIME CHICKEN TACOS WITH BLACK BEAN AND QUINOA SALAD


  • Author: Sneh
  • Yield: 4 1x
  • Category: Dinner, Chicken, Mains, Salad
  • Cuisine: Mexican

Description

A simple Mexican-inspired chicken stir fry perfect for taco night with a textural black bean and quinoa salad and loads of smokey chilli.


Ingredients

For the chicken
6 chicken thigh fillets (700g) cut into 1-inch strips
2 cloves of garlic, minced
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
200g canned diced tomatoes

For the salad
2 cups cooked quinoa
1 cup fresh corn kernels
½ cup canned black beans
½ cup fresh coriander leaves, chopped
juice of 1 lime
salt to taste

To serve
8 tortillas
sliced red chilli
handful of coriander leaves

lime wedges
sour cream (optional)


Instructions

Heat oil on high in a heavy bottomed skillet or saucepan. Sauté garlic for a few seconds. Add chicken, salt, cumin and paprika. Sauté for 5 minutes until chicken starts to brown. Add tomatoes, reduce heat to medium and cook for approximately 25 minutes until the chicken is cooked. Remove from heat, cover and set aside.

Combine ingredients for salad in a bowl. Toss gently to combine.

When ready to serve warm tortillas in the microwave. Place a tortilla on a plate. Spoon some chicken on the tortilla. Top with salad, extra coriander, chili, lime and sour cream. Fold and eat.

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