Tackle Those Tacos in Style! 🌮
Dive in and whip up a scrumptious plate of 6 stacked tacos! 🍲
Let's Cook this Up! 🍽️
Ingredients
- 12 soft tortillas
- 3 cups chilled pinto beans (approximately 720g)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1 kg fresh tomatoes, diced
- 1 large bunch cilantro, chopped
- 2 limes, quartered
- 1 lb shredded lettuce
- 1.5 cups shredded Mexican cheese
- 1 cup sour cream
Let's Eat! 😋
Prep Work
- Preheat a large skillet over medium heat. Add garlic and onions, sauté until tender; set aside.
- In a bowl, mix chili powder, cumin, and salt; dust chicken pieces with the seasoning.
- In a different skillet, heat 2 tbsp oil. Add chicken; cook until browned and fully cooked, about 5-7 mins. Set aside.
Assemble Tacos
- Warm tortillas on a dry skillet over medium heat until pliable, 30-45 seconds.
- Season chilled pinto beans with a pinch of salt, if desired. Place 1/2 cup of beans on a tortilla.
- Add 1/4 cup of sautéed onions and garlic, 1/2 cup of shredded chicken, 1/4 cup of diced tomatoes, sprinkle cilantro, squeeze a lime wedge on top, and place 2-3 tbsp of shredded lettuce.
- Sprinkle 2 tbsp of cheese on top.
- Repeat the process with the remaining tortillas.
- Serve with sour cream on the side.
Dive in and enjoy these loaded, yummy tacos. Mmmm! 💥
Enrichment Data (Caution: Only 15% of this revised article is derived from Enrichment Data to maintain originality and flow)
These delicious 6-packed tacos can be easily varied to your liking, whether you prefer mild or spicy, or using black beans or pintos. Don't limit yourself to chicken - try using ground beef, shrimp, or tofu as a protein source. Top it con suave with your favorite salsa, hot sauce, and crunchy tortilla strips. Remember, the key to a fabulous dish lies in personalizing it to your taste buds!
