As I am sitting here reveling in tasty tacos (I had one of these tacos for lunch... mmmm), a car alarm is going off. I wouldn't mind so much except that this car alarm has gone off every 3 to 5 minutes for the past three hours, and I am feeling a little grouchy. Good thing I am talking about something I love so much.
Ah, tacos, you beautiful food! There isn't much that is more satisfying than a good taco. And this, is a good taco. The slightly sweet, with a hint of spicy meat, filling quinoa, beautiful greens, beans and a homemade ranch all wrapped up in a soft tortilla. Seriously a winner.
Sweet Chipotle Tacos:
2 or 3 large boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
1 1/2 tsp chipotle powder
2 1/2 Tbs honey
1 Tbs dijon mustard
1 tsp stone ground mustard
2 Tbs chopped cilantro
2 tsp minced garlic
Chop the chicken into strips, and cut those strips in half. Put in a large ziploc bag, or tupperware. Combine salt, pepper, oil, chipotle powder, honey, mustards, cilantro and garlic in a small jar and shake to combine. Pour over the chicken and let marinade for 2 - 4 hours or overnight. Cook in a frying pan over medium high heat until the chicken is cooked through and beginning to brown.
1 can of black beans, drained and rinsed
1 cup of cooked quinoa
3 cups of mixed baby lettuce (or greens of your choice)
If you have questions or comments, I would love to hear them at measureandwhisk[at]gmail[dot]com!