Is it Taco Tuesday yet? I anticipate any excuse to incorporate tacos into my dining experience. Taco salad? I’m in. Taco pie? We’ve already been there. Fish tacos? Keep them coming. Heck, I’d even cut in line for a breakfast taco.
Eating tacos could be considered the ultimate pastime, at least in my world. I personally prefer to dive into a taco salad; little to no shell and all the taco fixings one desires. How could anybody say no? So I figured let’s be adults about this. Taco Tuesday can be transformed into Mexican Monday or even stretched to Salad Saturday. Three nights of tacos…my dreams are finally coming true.
It’s all in the name some say, but I’m telling you it’s all in the seasoning. Having the perfect taco seasoning can really create the perfect taco experience every time. The recipe for the seasoning mix I’ve provided is essentially perfect for any protein you want to incorporate into your taco night. Perfect for classic beef, chicken or even the marinade for fish taco night. The taco spice mix can be made ahead and stored in an airtight container for months, I don’t think it will be sitting around that long, but you never know.
Mexican Chicken Bowl
Serves: 4
Ingredients
- 4 Chicken breasts
- 1 cup shredded cheese such as Monterey Jack or Cheddar
- 2 avocados, halved and pitted
- 1 head of romaine, chopped and washed
- 1 8 oz can black beans
- 3 plum tomatoes, small diced
- 1 cup frozen or fresh corn, blanched and cooled
- 1/4 cup red onion, minced
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- Salt and pepper
Taco Spice mix for chicken
- 1 tablespoon chili powder
- 2 teaspoons ground Cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- In a small bowl combine the spices for the chicken, stir well to combine. Add the 1/4 cup of oil to the spice mix and stir to create a loose paste. Pour over the chicken and rub to coat evenly; cover and set aside.
- In a medium sized bowl combine the black beans, tomatoes, corn, red onion, cilantro, lime juice, the 2 tablespoons of remaining oil, salt and pepper. Stir well to combine and taste for seasoning. Cover and refrigerate until ready to use.
- Heat a large skillet on medium high heat. Cook the chicken breasts in batches until they reach an internal temperature of 165 degrees. Set aside to rest.
- While the chicken is resting start the assembly of the bowls. Divide the lettuce among four bowls or plates. Slice each half of avocado and lay on top of the lettuce, add a row of the bean salsa and a row of shredded cheese. Slice the chicken into strips and add to the salad bowls. Drizzle with more lime juice or serve with a side of chipotle ranch or cilantro vinaigrette. Serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas?
