Tex-Mex Fiesta Street Tacos

Allergens

Dairy (in cheese)

Ingredients

• 1 lb boneless chicken breasts, diced
• 2 cups cooked pinto beans, seasoned
• 8 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup prepared salsa verde
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. Season diced chicken with salt and pepper. Heat a large skillet over medium high heat and cook the chicken until no longer pink, about 5 7 minutes. Add salsa verde and simmer for another 2 3 minutes. Remove from heat and keep warm.
2. On another griddle or large pan, warm up the tortillas for about 30 seconds on each side.
3. Assemble tacos by placing a generous scoop of chicken mixture, a spoonful of pinto beans, sprinkle of shredded cheese, and garnish with cilantro and avocado slices. Finish with a squeeze of lime juice.

Chef’s Insight

Feel free to customize these street tacos with your favorite Tex-Mex toppings like pickled onions, jalapeños, or sour cream.

Notes

Adjust seasoning as needed based on individual taste preferences.