Ingredients
For the Tacos:
4 soft tortillas
2 boneless, skinless chicken breast
1/2 cup canned red beans, drained and rinsed
1/2 cup corn kernels, fresh or canned
1/4 cup red cabbage, thinly sliced
1/2 cup spring salad mix
1/4 cup radish and broccoli microgreens
1/2 small radish, thinly sliced
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt, to taste
For the Guacamole:
1 ripe avocado
1 small lime, juiced
Salt, to taste
Directions
Step 1
Preheat your oven to 375°F.
Step 2
Season the chicken breasts with salt, paprika, cumin, and garlic powder. Heat the olive oil in a skillet over medium-high heat, and cook the chicken until it is golden brown on both sides, about 6-7 minutes per side. Transfer the chicken to a baking dish and bake in the oven for 10-15 minutes or until the chicken is cooked through.
Step 3
While the chicken is cooking, prepare the guacamole. Cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork. Add the lime juice and salt to taste. Mix well and set aside.
Step 4
In a separate pan, heat the red beans and corn until they are warm. Set aside.
Step 5
Heat the tortillas in a dry pan over medium heat until they are warm and pliable. Keep them warm by covering them with a clean towel.
Step 6
Once chicken is cooked, cut chicken into small strips.
Step 7
Assemble the tacos by placing some chicken, red beans, corn, red cabbage, spring salad mix, microgreens, and radish on each tortilla. Fold the tortilla in half and serve with the guacamole on the side.
Step 8
Repeat with the remaining tortilla shells and ingredients. Serve the tacos immediately with the guacamole on the side.
Note: Feel free to adjust the amounts of each ingredient to your liking. You can also add other toppings such as cheese, sour cream salsa, or hot sauce if desired.