Chicken tacos with pico de gallo

Ingredients · 1 serving

• Chicken breast, boneless skinless, raw5.6 oz (160 g)
• Corn tortillas, no added salt2.8 oz (78 g)
• Black beans, cooked, no salt4.2 oz (120 g)
• Tomato, raw2.8 oz (80 g)
• Onion, raw1.1 oz (30 g)
• Jalapeño pepper, raw0.35 oz (10 g)
• Cilantro (fresh coriander) leaves0.18 oz (5 g)
• Lime juice, raw0.53 oz (15 g)
• Avocado flesh1.8 oz (50 g)
• Cumin, ground0.07 oz (2 g)
• Chili powder0.07 oz (2 g)
• Olive oil0.28 oz (8 g)
• Table salt0.03 oz (0.8 g)

Method

1. Toss the raw chicken with the cumin, chili powder, salt and half the olive oil. Cook in a hot skillet with the remaining oil, about 5 minutes per side, until the center reaches 165°F (74°C). Rest 5 minutes, then slice.
2. For the pico de gallo, dice the tomato and onion, seed and finely chop the jalapeño, and mix with the chopped cilantro and the lime juice.
3. Warm the cooked black beans. Heat the corn tortillas in a dry skillet for about 30 seconds per side.
4. Fill the tortillas with the chicken, black beans, pico de gallo and sliced avocado.