Chicken tacos were pretty epic last night. Cut chicken breasts into strips and marinades them in lemonade and minced garlic for about 2 hours. Then I drained the lemonade and placed them into a bowl and seasoned with the zest of one lime, some lime juice, random spices, and a good amount of spicy mustard, then let that all get to know each other for another hour.
Then I skewered them for the oven, and in they went at 425 for about 35 minutes, flipping once halfway through.
While that cooked I got my black beans going. Large (28 oz) can of black beans, Himalayan pink salt, cracked black pepper, 2 smashed garlic cloves (gives perfect amount of flavor this way and you can fish them out in the end), and a healthy amount of Italian seasoning. Simmered that on low for the entire cook time, stirring occasionally.
Prepped my garnishment which were just a Roma tomato and some lime.
I didn't get pics after I pulled the chicken from the oven because when it's Showtime I usually only have eating on my mind, but I did manage to remember to get a shot right before digging in. I didn't have cilantro in my garden, which sucks, would have nice to have some crema or sour cream, but oh well. Doused it with tapatio and I forgot all about what was missing.
Chicken doesn't need to boring friends.
@KnockoutThoughts gnarly.
