Ingredients

  • 8 Mi Rancho Organic Corn Tortillas 
  • 10 ounces Boneless Skinless Chicken Breast Strips
  • Sun Basket Smoky Spice Blend
  • 1 Organic White Onion
  • ½ cup Cooked Black Beans
  • 2 or 3 Organic Radishes (about 2 ounces total)
  • 4 or 5 Sprigs Organic Fresh Cilantro
  • Sun Basket Chile-Lime Salsa

Instructions

Prep and cook the chicken. Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, if desired, and pepper and the smoky spice blend.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Wipe out the pan if using for the tortillas.

While the chicken cooks, prepare the vegetables.

Cook the onion and beans. Peel and coarsely chop enough onion to measure ¾ cup (1½ cups); set aside ¼ cup (½ cup) for garnish. Rinse the black beans.

Trim the ends from the radishes; thinly slice the radishes for garnish.

In a medium frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in ½ cup (1 cup) onion and cook until starting to soften, 1 to 2 minutes. Add the beans, season with salt, if desired, and pepper, and cook, stirring occasionally, until the onion is just tender and the beans are warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.

While the onion and beans cook, coarsely chop the cilantro.

On the stovetop directly over a flame, or in the same pan used for the chicken over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Set out the tortillas, beans, chicken, radishes, cilantro, chile-lime salsa, and remaining onion. Invite everyone to assemble their own tacos.