PREP:10 mins COOK:15 mins SERVINGS:2 CALORIES:717 Level:Easy

From your meal kit

1 lb Chicken Thigh
6 pcs Corn Tortilla
1 pcs Avocado
3/10 cup Greek Yogurt
½ pcs Red Onion
1 pcs Tomato
½ can Black Beans
1 Tbsp Cilantro
¼ pcs Lime

From your pantry

3 Tbsp Olive Oil
Salt And Ground Black Pepper
Red Pepper Flakes


Cooking Instructions



1. Season 1 lb chicken with 1 Tbsp olive oil, salt, and pepper to taste. Roast in oven at 425 degrees for 5-7 minutes. Remove chicken from the oven, let rest for 5 minutes, then slice.



2. For the crema: combine 1/3 cup Greek yogurt, 1 Tbsp chopped cilantro, juice from ¼ lime, salt and pepper to taste. If the mixture is too thick, add a splash of milk, water, or olive oil (whatever you have on hand). Place in fridge until ready to use.

3. Warm 6 tortillas by either wrapping them in aluminum foil and heating them up in a pre-heated 350 degree oven, for 10-15 minutes, or place 1 tortilla in a skillet for 30 seconds, flipping midway.



4. Combine 1 chopped tomato, ¼ chopped red onion, ½ can drained black beans and 1 chopped avocado together, seasoning with 2 Tbsp olive oil, salt, pepper, and red chili flake (optional).



5. To assemble the tacos, spoon the chicken into a warm tortilla, top with the tomato avocado salsa, drizzle the cilantro lime crema, and garnish with chopped cilantro and a lime wedge.