Chicken Tacos With Black Beans and Lime Cream

The Washington Post, September 24, 2008

• • Course: Main Course
• • Features: Fast, Healthy, Kid-Friendly

Summary:

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.

Makes 8 tacos (4 to 8 servings)

Ingredients:

• • 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

Directions:

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.

Recipe Source:

From chef-owner Todd Gray of Equinox restaurant.

219 calories, 5g fat, 2g saturated fat, 46mg cholesterol, 573mg sodium, 18g carbohydrates, 2g dietary fiber, n/a sugar, 23g protein.