Tacos with ranch chicken, beans, and salsa for a taco bar

Ingredients:

Taco

• 4 chicken breast fillets
• 1.5 tsp ground cumin
• 1 teaspoon chili powder
• 0.5 tsp crushed red pepper
• 0.5 tsp garlic powder
• 1/4 cup vegetable oil
• Coarse salt and freshly ground black pepper
• 6 small corn tortillas
• 6 small wheat tortillas

Fillings for serving (see recipes below)

• Avocado and Lime Cream
• Basic brown beans
• Grilled mini peppers
• Mango salsa
• Salsa Diablo (adjust the amount of pepper to taste)

Avocado and Lime Cream

• 2 avocados
• 1 cup chopped fresh cilantro
• 1 cup sour cream
• 1/4 cup milk
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• Zest and juice of 2 limes

Basic brown beans and roasted mini peppers

• 4 cups dry pinto beans, rinsed
• 2 tbsp. chili seasoning
• 12 red and yellow mini sweet peppers

Mango salsa

• 3 jalapeños, seeded and finely diced
• 3 plum tomatoes, diced
• 1 large red onion, diced
• Two 16-ounce cans of diced mango, drained
• 2 cups chopped fresh cilantro
• Juice of 1 lime
• 0.5 tsp salt

Salsa Diablo

• 2 x 280g cans diced tomatoes with green chili peppers
• 1 can (800 g) of canned whole tomatoes in their own juice
• 0.5 cup fresh cilantro leaves
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 habanero pepper, seeded and finely chopped
• 1 jalapeño, quartered and thinly sliced
• 1 canned chipotle pepper in adobo sauce
• 1 teaspoon hot sauce
• 0.5 tsp ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Juice of 1 lime

Preparation:

1. Taco

   
   Preheat oven to 175°C.
2. Chicken:
   
   Place the chicken in a zip-lock bag. In a bowl, combine the cumin, chili powder, red pepper, garlic powder, and 1/2 teaspoon each of salt and black pepper; sprinkle over the chicken. Seal the bag and massage to coat the chicken.
3. Heat oil in a skillet over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Transfer the chicken to a cutting board, dice, and then return to the skillet; keep warm over low heat, covered with foil.
4. Tortillas:
   
   Wrap the tortillas in foil and bake in the oven for 15 minutes. Serve the chicken with tortillas as part of a taco bar.
   

   Taco toppings and fillings

5. Avocado and Lime Cream:
   
   Combine avocado, cilantro, sour cream, milk, salt, pepper, lime zest, and juice in a blender. Blend until smooth. Serve as part of a taco bar.
6. Basic brown beans:
   
   Place the beans in a large saucepan, add chili powder, 1.5 teaspoons salt, and 2 teaspoons black pepper. Add cold water to cover the beans by 2 inches. Bring to a boil, reduce heat, and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
7. Grilled Mini Peppers:
   
   Heat a grill pan and add the peppers. Cook, turning occasionally, until the skins are blistered on all sides and the peppers are tender, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
8. For mango salsa:
   Place the jalapeño, tomatoes, onion, mango, cilantro, lime juice, and salt in a bowl and toss to combine. Serve as part of a taco bar.
9. For salsa - diablo:
   
   In a blender or food processor, combine the diced tomatoes, whole tomatoes, cilantro, onion, garlic, chili peppers, hot sauce, cumin, salt, sugar, and lime juice. Blend until the salsa reaches your desired consistency; I use about 10-15 pulses. Try it with tortilla chips, if you're feeling bold. Refrigerate for at least an hour before serving.