Deluxe Taco Recipe

Marinate chicken

Slice the 0.25 lb chicken breast into thin strips or small bite-sized pieces. In a small bowl combine 1 tbs olive oil, 1 tsp lime juice, 0.5 tsp minced garlic, 0.25 tsp ground cumin, 0.25 tsp chili powder, 0.25 tsp salt and 0.125 tsp black pepper. Toss the chicken in the marinade and let sit for at least 10 minutes (up to 30 minutes) while you prepare other components.

Cook chicken

Heat a skillet or small grill over medium-high heat. Add a quick brush of oil or nonstick spray. Add the marinated chicken in a single layer and cook 3–4 minutes, stirring once or twice, until cooked through and lightly charred at the edges (internal temperature 165°F / 74°C). Remove from heat and keep warm.

Place 0.25 cup drained and rinsed beans in a small saucepan. Heat over medium-low stirring occasionally for 2–3 minutes. If beans are too thick, add up to 1 tbs water to loosen. Season with 0.125 tsp salt to taste and mash slightly with the back of a spoon to create a spreadable consistency. Keep warm.

If using pre-cooked rice, warm 0.25 cup in a microwave (about 20–30 seconds) or briefly in a pan with a splash of water. If making cilantro-lime rice, fold a small pinch of salt and a few drops of lime into the warmed rice. Set aside.

Spoon 2 tbs of salsa (fresh pico or store-bought) into a small bowl or reserve to top the assembled taco. Adjust heat to taste.

Measure 2 tbs shredded cheese and set aside to sprinkle on the hot chicken so it softens slightly.

Halve and pit the 0.25 avocado, scoop into a small bowl and mash with a fork. Stir in 0.5 tsp lime juice, 0.125 tsp salt and optionally 0.5 tsp chopped cilantro and 0.5 tsp finely chopped red onion. Taste and adjust seasoning. Keep chilled until assembly.

Warm the 6–8 inch tortilla: heat a skillet over medium, add 0.5 tsp oil or spray, and warm the tortilla 20–30 seconds per side until pliable and slightly browned. Alternatively, microwave for 10–15 seconds wrapped in a damp paper towel. Place the warm tortilla on a plate.

Spread the warmed tortilla with the mashed beans (about 2–3 tbs) as a base layer, then add 0.25 cup warmed rice.

Top the rice with the grilled chicken (all cooked chicken for this single taco). Sprinkle 2 tbs shredded cheese over the warm chicken so it softens. Add 2 tbs salsa on top or to the side.

Add 1 tbs sour cream (dollop) and 1/4 avocado worth of guacamole (about 1–2 tbs) on the taco. Garnish with a few cilantro leaves and serve with a lime wedge for squeezing.

Serve immediately while warm. Wrap in parchment or foil for takeout if needed.