Shredded Chicken Tacos

Hello again, readers! Now I know you just finished reading my review of Raleigh Raw and now you're itching to know what I made for dinner! I read your mind just now, didn't I? Well tonight's dinner was quick, easy and absolutely tasty!

Part of my job at the law firm is ordering catering for lunch meetings and occasionally this ordering results in leftover items. A few weeks ago I ordered Mexican food for work and wound up with an entire stack of corn hard taco shells! So tonight I finally decided to put them to use by making shredded chicken tacos.

Shredded Chicken Tacos

1 Tbsp butter
1 yellow onion, diced
1 yellow bell pepper, cut into strips
Salt and pepper, to taste
1 Tsp garlic powder
1 Tsp ground cumin
1/4 Tsp chile powder
1 chicken breast, shredded
1/2 C black beans
4 Tbsp adobo sauce
2 chipotle peppers, diced
1/2 C water
Shredded cheddar cheese, for serving
Hard corn tortilla shells, for serving
Sour cream, for serving

Begin by preparing your chicken breast. Boil chicken in 2 C water until cooked through, this took about 15 minutes. Then shred chicken using two forks.

In a separate skillet over medium-high heat, melt butter and saute onions and bell peppers until tender. Add in seasonings, chicken, black beans, adobo sauce, pepper and water. Simmer the mixture uncovered, stirring occasionally until a thick sauce forms.

Serve immediately.

We served these wonderful tacos with white rice seasoned with curry powder.

These tacos were quick to make and tasted absolutely sublime! They were slighly spicy and smoky from the chipotle peppers and adobo, the chicken was tender and juicy and the peppers were slightly crisp. Enjoy, readers!