Mexican Blast Taco Salad

Posted by Wine & Spice on 3/5/2015 to Chicken & Poultry

Serves 4


4 Boneless Skinless Chicken Thighs

1/4 Cup Canola Oil

1 1/2 Tbsp Mexican Blast Seasoning + 1/2 Tsp

1 14.5 Oz Can Black Beans

1 14.5 Oz Can Pinto Beans

1/2 Yellow Onion, Chopped

1 Poblano Pepper, Chopped

1 Clove Garlic, Minced

5 Flour Tortillas

Cooking Spray

1 Avocado, Chopped

Cotija Cheese

1 head of Iceberg or Romaine Lettuce, Chopped

3 Roma Tomatoes, Chopped

1 Bunch Cilantro

1/3 Cup Pickled Jalapeños, Chopped


Preparation:


Preheat oven to 350º.


Pat the chicken thighs with a paper towel to remove any residual moisture (this ensures that the chicken browns nicely).  Rub thighs on both sides with 1 tbsp canola oil and liberally sprinkle with 1 tbsp of the Mexican Blast seasoning.  Let sit at room temperature for about 30 minutes.



Meanwhile lets get beans going.  Drain and rinse both cans of beans and add to a sauce pan.  Add water to just cover the beans.  To this add the chopped poblano pepper, minced garlic clove, chopped onion and 1/2 tbsp  Mexican Blast Seasoning.  Bring to a boil and simmer 30 minutes giving it a stir every 10 minutes.



Next lets make the tortilla shells.  I used a baking form that you can purchase pretty much anywhere.  If you don't have the forms, you can use oven safe bowls and drape the tortillas over the bottom.  Spray the tortillas lightly with the cooking spray and bake for 10 minutes or until they are golden brown.  Remove from oven and cool in form or on bowls.  Set aside.



At the same time as you bake the tortilla shells make and bake the tortilla strips.  Using the last tortilla cut it in thirds then cut those into strips.  Spray with a little cooking spray and dust with 1/2 tsp Mexican Blast Seasoning and toss.


























Heat the remainder of the canola oil (3 tbsp) in a large skillet to medium high heat.  Add the chicken thighs and cook for 7 minutes on each side (or until a meat thermometer reaches 165º).  Let rest of cutting board for 5 minutes before cutting into thin strips.



Now assemble your salad.  I put the lettuce in the bottom of the cooled tortilla shell and added the beans, next the chopped tomato then the chicken followed by the jalapeños, cilantro, avocado, cotija cheese topped with the tortilla strips.




Disfrute de su comida!  (Bon Appetit!)

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3 Comments

Mary Moore
Date: 3/9/2015
This dish looks delicious! I can hardly wait to try it. The directions look easy.
Mary Moore
Date: 3/9/2015
This dish looks delicious! I can hardly wait to try it. The directions look easy.
Terri Benasutti
Date: 3/10/2015
YUMMY! Everything looks sooo good and your twins are lucky to have such an awesome mom who loves to cook! Do you know of a good gluten free tortilla, that isn't necessarily corn, that can be used in this recipe? Or do I need to learn to make one? Response: Udi's has a wonderful GF tortilla! We would love to hear your thoughts about your experience with the cooked recipe!! Thank you!
Cassie Minne
Date: 4/10/2015
I love Mexican food and this recipe was delicious! I especially loved the avocado on top of it! Well definitely have this meal again
Cassie Minne
Date: 4/10/2015
I love Mexican food and this recipe was delicious! I especially loved the avocado on top of it! Well definitely have this meal again

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