CHICKEN TACOS WITH BLACK BEANS, AVOCADO AND FETA CHEESE
Tacos are a great addition to a summer BBQ. Fill them with whatever you wish. Be creative, the choice of fillings is endless.
Traditional Mexican tacos were filled with small fish. The culinary meaning of tacos could have an explosive origin deriving from the Mexican silver miners who used a charge ‘plug’ consisting of a paper wrapper wrapped around a gunpowder filling!
Substitute the gunpowder with a spicy hot sauce and get a similar taste ‘hit’ without all the collateral damage!…….Enjoy!
Marinade for Chicken
Ingredients
4-5 squeezed limes (enough to make about 1/2 cup lime juice)
1/2 cup olive oil
2 teaspoons Worcestershire sauce
2 tablespoons balsamic vinegar
8 teaspoons minced garlic
2 teaspoon ground cumin
2 dried ancho chiles, stems removed
Mrs. Dash Garlic and Herb blend (optional)
Black pepper, to taste
3-4 pounds boneless, skinless chicken breasts, halved lengthwise if really thick
Directions
Put all the ingredients in a blender except the chicken, and blend until smooth. Place the chicken in a non-metal container or gallon-sized baggie. I used a large Tupperware container. Maybe it’s Rubbermaid. But you know what I mean. Pour the marinade over the chicken, and marinate at least several hours or overnight. I did mine overnight and flipped it over in the morning. When ready to cook, fire up the grill to medium-hot heat, and grill each side about 5 minutes or until the inside is no longer pink. Serve on flour tortillas with black beans, diced avocado, cilantro sprigs and crumbled feta cheese . Add a squeeze of fresh lime juice and your favorite hot sauce.
