Chicken Taco Recipe

Prep the chicken: Preheat the oven to 375F. Mix together 1 ½ tsp kosher salt, ¾ tsp garlic powder, ¾ tsp onion powder, ½ tsp paprika, ½ tsp ground pepper and 1 tbsp olive oil. Season both sides of the chicken with this olive oil - spice mixture, dividing between the two large chicken breasts. Once the oven is preheated, heat a non-stick frying pan over medium-high heat for 2 minutes. After 2 minutes, add the seasoned chicken breasts and turn the heat down to medium-low, cook the chicken breasts for 3 minutes, flip and cook for another 3 minutes. Turn the heat off and place the chicken in the oven for 10-12 minutes or until the chicken is cooked through, 165F. Let the chicken breasts rest on a plate until cool enough to handle

Make the beans: Add olive oil to a medium sized pot and heat over medium heat. When warm, add the onion and cook for a few minutes until softened. Add the garlic, salt and pepper and cook for 1 minute. Add the black beans with ¼ cup water and cook until the water is mostly gone and beans are softened. 

Remove the beans from heat to a bowl, smash the beans with a fork and stir in the monterey jack cheese until you get a paste-like texture.

Assemble the tacos:  Press 2-3 tbsp of the bean mixture onto a tortilla, making sure it’s as thin as possible so it cooks quickly. Heat 1 tbsp avocado oil or olive oil in a cast iron or regular skillet over medium heat. Once the oil is hot, swoosh it around the pan and place the tortilla bean side down. Flatten/smash it into the pan using a flat surface (i.e. bottom of a small pot or frying pan or a metal flipper). Cook until browned and crispy, about 3-4 minutes and then flip the tortilla and cook another 1-2 minutes. Remove from the pan and repeat with the remaining tortillas. **Add more oil to the pan if the bean mixture starts to stick to the pan**

To serve: Chop up the chicken breasts into small bite sized pieces and add to the tacos.

Top with avocado salsa, cotija cheese, sour cream or greek yogurt and cilantro.