walton_eats

I cubed them and marinated them in lime juice, Penzey's fajita seasoning and a smidge of vegetable oil. I made guacamole with two avocados, a good squeeze of lime, a bit of minced onion, a couple of dashes of Tabasco, a pinch of salt and a spoonful of Pace Mild Chunky Salsa. I made pico de gallo with Roma tomatoes, minced jalapeno, finely chopped sweet onion, minced cilantro, a squeeze of lime and a bit of salt. I pulled a package of Sargento 2% 4-Cheese Mexican Blend out of the fridge. I chopped up some more sweet onion and mixed it with a bit of minced cilantro. I steamed some small corn tortillas. I sauteed the chicken in some olive oil, then added a cup of chicken broth and cooked it all down until the liquid was gone and the chicken browned.

I assembled the tacos with a couple of corn tortillas each, chicken, cheese, guacamole, onion and pico de gallo. For a side dish I simmered canned black beans with some canned diced tomato and its juice, some cumin and some cayenne pepper.