3 Wheat or flour soft tortillas
6 Chicken Tenderloins (tenders)
1 Tbl. Olive Oil, divided
1/2 tsp.ground cumin
1/2 tsp. chili powder
1/2 garlic powder
1/4 tsp of each salt and pepper
1/2 tsp. paprika
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1 Tbl. olive oil
Juice from 1/2 Lemon or Lime
2 Large garlic cloves, minced or grated (I prefer grated)
1 1/2 tsp. cumin
1/2 medium red onion, diced
1 tsp. chili powder
1/4 tsp. Cayenne pepper
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can corn, drained
salt and pepper to taste
Garnish: sour cream and fresh cilantro
Dice red onion and grate or mince the garlic cloves. Set aside.
Heat 1 tablespoon of Olive Oil in large skillet. Meanwhile, season the chicken tenders with the cumin, chili powder, paprika, garlic and onion powder,salt and pepper.Toss chicken tenders to evenly coat.
Saute Chicken until completely cooked. Turning periodically; approximately, 6-8 mins. Remove chicken from pan and wrap in a piece of foil to keep warm. Leave pan drippings in the skillet.
Side Note: I place the foiled wrapped chicken into a warm oven until ready to use.
Heat another 1 tablespoon of olive Oil in skillet. Saute diced red onions for 15 seconds. Pour black beans, corn and tomatoes into skillet. Liquid may form in the bottom of the pan. Drain if possible. Add garlic to skillet. Now season the mixture with the cumin, chili powder, cayenne pepper, salt and black pepper. Stir to combine all ingredients.Allow to simmer for approximately 10 mins. Squeeze juice of half of lemon or lime over mixture. Stir.Simmer for another 2 minutes.
Place 2 chicken tenders into soft tortilla shell. Place 2 tablespoons of salsa on top of chicken tenders. Top with fresh cilantro and sour cream. Enjoy!