Chili-Lime Chicken Tacos with Black Bean Corn Avacado salad with a Lime Cilantro Vinagrette

I finally had the day off this last Friday..... And got nothing done. So after reading for a little bit (3 hours) I realized Marc would be home from work and I had no dinner made. Or any groceries. I just whipped this recipe up and I got to be honest..... Kind of proud. This black bean corn salad is ALWAYS in the fridge as of lately. Too tasty. This may seem like a lot going on but it isn't. Read through first and then you will see. It took like 10 minutes to make the salad. Then 15-20 for the chicken and everything else. 

Note: Prepare Black Bean and Corn salad preferably a half hour to an hour at least in advance, it tastes A LOT better. 

Black Bean and Corn Salad

With Lime CilantroVinaigrette 

2-14.5 oz cans Black Beans

2-14.5 oz cans Corn

2 Bell Peppers (red looks the best, but the green tastes just as delicious)

1/3 large White Onion 

2 regular tomatoes

2 cloves garlic, finely minced

1/2 cup Cilantro 

2 teaspoons salt

1/4 teaspoons Cayenne Pepper

2 tablespoons sugar

2-3 limes

Zest of one lime

Olive oil

2 hass Avocado

Combine all ingredients together, except the avocado. Let sit for at least a half hour preferably longer and dice up and add avocado right before serving

Note: I keep the Avocado pits in the salad because it keeps the avocado fresher for longer 

Second note: when picking limes, pick ones with smooth skin that have very thin skin, they are juicier. 

Chili Lime Chicken Tacos

3 thin chicken breasts (makes cooking faster)

1-2 limes

1 pack small tortillas, i love Mission artisan multigrain tortillas, they have such a perfect texture, when heated on stove they get a little crisp and char

2 cups Monterey Jack Cheese, grated

Extra cilantro for garnish. 

1 packet of El Paso chicken taco seasoning... I have made my own if you want to do that, it tastes the same just without all the other chemicals and add-ins. It works great for chicken and beef and you cook it the same you would the packet.  Extremely great to have on hand. Here's that recipe:

Taco Seasoning:

2 1/2 Tablespoon Chili Powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon ground coriander

3/4 teaspoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

• Mix these all together and store in an airtight container. Mine is in a 4oz mason jar. 

Alright back to chicken. I cooked this in my large cast iron pan because i think it cooks the meat really evenly. I cooked it at about medium to medium-high heat. •Place the chicken breasts in the pan and squeeze half the lime all over the chicken. You can even do 1 whole lime on each side. 

•Sprinkle the taco seasoning on chicken and rub in a bit, the more seasoning the more spicy, so do what you think is best. 

•Flip chicken and repeat the same process. 

•Once chicken is cooked through, cut into strips and put about 1/4 cup or less of water in the pan. I squirted more lime in at this point because I like really strong lime flavor. 

•Cover and turn heat down to a low simmer. 

•prepare cheese and tortillas while chicken gets moist. 

>>>Marc likes his tortillas heated up on the stove (picky-picky) so I do that to heat them up but whatever method. 

• When chicken is good to go sprinkle the cheese, place the chicken, add some of the black bean salad, and top with cilantro for garnish. Eat hot!! Done. 

Delicious with the strawberry-mint lemonade recipe.