Chicken soft tacos

Ingredients

• Chicken thigh

  raw

  6 thigh, bone removed or 564g

• Flour tortillas

  6 tortilla, medium or 276g

• Sour cream

  fat free

  1 cup or 230g

• Black beans

  canned, low-sodium, drained

  2 cup or 520g

• Iceberg lettuce

  raw

  2 cup shredded or 144g

• Onion

  raw

  1 cup, chopped or 160g

• Monterey Jack cheese

  includes Pepper Jack

  1 cup, shredded or 113g

• Tomatoes

  red, raw

  1 ½ cup, chopped or sliced or 270g

• Avocado

  raw

  1 fruit or 201g

• Scallions

  tops only

  5 stalk or 60g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

• Jalapeno peppers

  raw

  1 pepper or 14g

• Lime

  raw

  2 fruit or 134g

• Olive oil

  2 tbsp or 27g

Directions

1. Ingredients for Marinade 2 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon chili powder 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Ingredients for the Salsa 1 1/2 cups coarsely chopped ripe tomatoes 1 large ripe avocado, Peeled and Diced 5 green onions, white part only chopped 1/4 cup fresh cilantro, Finely Chopped 1 tablespoon minced jalapeno 1 tablespoon lime juice kosher salt fresh ground black pepper Condiments for tacos 1 cup grated monterey jack cheese iceberg lettuce 1 cup sour cream 2 tablespoons milk 14 ounces black beans, heated 10 soft taco-size flour tortillas 6 boneless skinless chicken thighs 1. To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight. 2 To make the salsa: Combine the salsa ingredients, including salt and pepper to taste. 3 Combine milk and sour cream. 4 Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces. 5 In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.