INGREDIENTS:
- cilantro lime rice (recipe here)
- gluten-free corn tortillas (or whole wheat pita)
- 3 boneless skinless chicken breasts
- juice of half a lime
- ¼ cup extra virgin olive oil
- 1 tbsp chili powder
- 2 tsp flour
- 1½ tsp ground cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp granulated sugar
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp paprika
- ¼ pepper
- ¼ cayenne powder
- ½ cup canned black beans, rinsed and drained
- 1 cup chopped romaine lettuce
- ½ cup diced tomatoes
- ¼ cup diced jalapeños
- ¼ cup light sour cream
- ½ cup shredded cheddar cheese
- Frank’s RedHot Original Hot Sauce
- Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
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