Chicken Tacos with Pinto Bean Salad
Tacos are becoming one of our favorite sandwiches. Tacos, tortillas folded in half and filled with meat and vegetables, are usually made with fried corn tortillas, though soft flour tortillas are also used. Many restaurants also serve tacos flat as an open sandwich. Either way, they make a simple dinner. I soften corn tacos in the microwave and use cooked boneless, skinless chicken strips or cubes. So there is no cooking needed for this dinner.
To save preparation time, use fresh diced tomatoes and celery ready prepared from the produce department in the market. Packaged shredded cheese and lettuce also save preparation time.
Fred Tasker's wine suggestions: These tacos are rich and spicy; try an off-dry Chenin Blanc from France's Loire Valley.
Helpful Hints:
_ Any type of shredded cheese can be used.
_ Any canned beans can be used such as black beans or red kidney beans.
Countdown:
_ Marinate chicken.
_ Make Pinto Bean Salad.
_ Finish tacos.
Shopping List:
Here are the ingredients for tonight's dinner.
To buy: { pound boneless, skinless cooked chicken breast strips or cubes, 1 small bottle orange juice, 1 bottle ground cumin, 1 small bottle hot pepper sauce, 1 package 6-inch corn tortillas, 1 package shredded reduced-fat Monterey Jack cheese, 1 package shredded romaine or iceberg lettuce, 1 container fresh diced tomatoes, 1 container fresh diced or sliced celery, 1 bunch cilantro,1 small container reduced-fat sour cream, 1 lemon, 1 can pinto beans.
Staples: Olive oil, salt and black peppercorns.
