Meg Makes: Chicken tacos quick, easy, ready for garnishes
This recipe was invented as a weeknight dinner, and it has many qualities I love: It's easy, fast, flexible and made in one pot.
It calls for fresh tomatoes, which is perfect for summer, but you can also substitute canned diced tomatoes if you want to make it during another season.
You can serve these with all of your favorite taco garnishes, but sliced avocado seemed perfect in our house.
EASY CHICKEN TACOS
2 pounds boneless, skinless chicken thighs (or you could use breasts, but I think the thighs add something special)
Salt and pepper to taste
1 teaspoon granulated garlic
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper (although, you might want to use less if you're not into spicy food)
2 tablespoons olive oil
2 cups pinto beans, cooked (or 1 15-ounce can)
1 pound tomatoes, diced (or 1 15-ounce can diced tomatoes, drained well)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1 avocado, sliced
Tortillas for serving
Trim chicken thighs and coat well with granulated garlic and spices, as well as salt and pepper to taste. Heat olive oil in a large pan and add chicken and cook through. Set aside on a plate and shred.
Add beans and tomatoes to your pot. If you're using the canned variety, make sure to drain them first. Add salt, pepper and garlic. Heat to a simmer and add back chicken.
Serve on warm tortillas with avocado slices.
Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at email@example.com.