Rating: 5 stars
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Before: Pork Carnitas Plate. Carnitas are a labor of love, as pork simmers in fat for hours until tender, then gets piled onto a plate with refried beans and rice. Very few veggies find their way into this classic dish.A half-pound of chicken is a gracious plenty for these tacos, which are beefed up with pinto beans, Greek yogurt-amped avocado crema, and a crunchy slaw topped with pumpkinseeds. The plant protein sources make up about half the total amount.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

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Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, chicken, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 15 minutes. Remove chicken from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred chicken with 2 forks; stir chicken and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.

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  • While chicken cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.

  • Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.

  • Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide chicken mixture, slaw, and avocado mixture evenly among tortillas.

Nutrition Facts

392 calories; fat 12.3g; saturated fat 2g; mono fat 5.9g; poly fat 3g; protein 24g; carbohydrates 49g; fiber 12g; cholesterol 54mg; iron 4mg; sodium 600mg; calcium 146mg; sugars 5g.
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