- 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
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.