A healthy taco recipe featuring Southwest chopped chicken, black beans, corn, crisp lettuce, and more. Plus, a creamy cilantro lime dressing to top it all off.
Combine the mayonnaise, yogurt, lime juice, cilantro, milk, adobo sauce, garlic powder, salt, paprika, cumin, black pepper, and onion powder in a small mixing bowl, and whisk to combine. Set aside until ready to use.
Preheat the oven to 375° and have ready a rimmed baking sheet, preferably fitted with a wire rack.
In a small mixing bowl, mix together paprika, salt, garlic powder, cumin, black pepper, smoked paprika, celery salt, onion powder, and cayenne. Set aside until ready to use.
Pat the chicken dry with a paper towel, and drizzle with olive oil. Sprinkle over the spice mixture and rub to adhere. Transfer the chicken to a rimmed baking sheet (or wire rack), and bake for 30-35 minutes, or until the chicken is completely cooked through.
Allow the chicken to rest for about 10 minutes, then cut into 1/2" slices, going against the grain. Cut each slice into 1/2" cubes. Set aside until ready to use.
Combine the lettuce, chicken, tomatoes, cheese, black beans, corn, and tortilla strips in a large mixing bowl, and toss to combine. Add a generous serving to each tortilla, top with desired amount of creamy cilantro lime dressing, serve and enjoy!
The Anthony Kitchen