Chicken Tacos With Black Beans and Lime Cream 4.000

Len Spoden for The Washington Post

Sep 24, 2008

This recipe uses shredded chicken tenderloin pieces and forgoes taco mixes that contain processed additives and rely on the salsa for zestiness.

Extra-wide "stand and stuff" taco shells are easy for everyone, especially children, to deal with.

Servings: 4 - 8

Yield: Makes 8 tacos

  • Water (about 2 cups, depending on the size of your pan)
  • 1/2 teaspoon salt, plus more to taste
  • 1 1/4 pounds raw chicken tenderloin strips
  • 1/2 cup nonfat sour cream (may substitute Tofutti Better Than Sour Cream)
  • Finely grated juice and zest of 1 lime
  • Freshly ground black pepper
  • 8 store-bought extra-wide taco shells
  • 1 head iceberg lettuce, shredded
  • 1 cup store-bought mild salsa
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded low-fat cheese, such as Mexican blend


Preheat the oven to 200 degrees. Line a plate with several layers of paper towels.

Fill a 9- to 10-inch skillet with the water and add the salt. Bring to a boil over high heat; when the salt has dissolved, add the chicken tenderloins. They should be barely covered with the liquid (add more liquid as needed). Reduce the heat to medium and poach for 5 to 7 minutes, until they are just cooked through. Transfer the tenderloins to the paper towel-lined plate to drain.

When the tenderloins are cool enough to handle, use your fingers to shred them, discarding any white tendons. Place the shredded chicken in a covered ovenproof dish in the oven to keep warm.

Combine the sour cream, lime juice and zest in a small bowl to form a sauce; add pepper to taste.

To serve, set up a taco bar with the shells, shredded chicken, shredded lettuce, salsa, beans, cheese and lime cream.

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Recipe Source

From chef-owner Todd Gray of Equinox restaurant.

Tested by Todd Gray.

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