Cholula Chicken Tacos With Feta
Cholula Chicken Tacos With Feta
With this week's recipe SWAT theme, feta, I decided to work the ingredient into one of my most prevalent cravings — tacos. At restaurants, I find it is hard to find a taco that is still fresh and somewhat healthy tasting, and not drowned in sauce. These tacos pack in flavor and don't pack in the extras, making them a simple, fresh, and all-season favorite.
Servings
3
Ingredients
- 2 chicken breasts
- 2 teaspoon olive oil
- 2 small red onions, sliced
- one 15-ounce can black beans
- 2 1/2 ounce cholula
- 10 small tortillas
- green salsa, to taste
- 4 ounce feta, crumbled
Directions
- Preheat the oven to 400 degrees.
- Place the chicken breasts in a small glass baking dish. Cover with foil and bake for 40 minutes. Then, remove the chicken from the oven and carefully cut them lengthwise. Bake, uncovered, for 20 more minutes.
- Meanwhile, heat 1 teaspoon of the olive oil in a medium-sized frying pan over medium-high heat, and cook the onions until golden brown. In a small saucepan, heat the black beans over low heat with the remaining olive oil.
- Remove the chicken from the oven, and with 2 forks, pull the chicken apart. (Do this while hot, so that the pieces pull apart easily.) Transfer to a bowl, and toss with the Cholula.
- Place the tortillas in a stack in the microwave, covered with a damp towel, for 22 seconds on high. Then, assemble the tacos, placing the chicken in the shell first, followed by the beans, onions, salsa, and feta.