Shredded Chipotle Chicken Street Tacos - Ends + Stems with Chef Alison

Name: Shredded Chipotle Chicken Street Tacos - Ends + Stems with Chef Alison
Ingredients: 3 ⁄ 4 pound Chicken Breast (boneless, skinless); 1 teaspoon Kosher Salt; 1 teaspoon Ground Cumin; 1 Tablespoon Chili Powder; 1 Tablespoon Vegetable Oil (or mild oil of your preference); 1 15-ounce can Black Beans; 2 Tablespoons Chipotle Peppers In Adobo (from a can, measure the liquid and add 2 chilies); 1 ⁄ 2 cup Water; 1 Lime (zest and juice); 12 Corn Tortillas (look for small “street” taco size, or use whatever you have); 1 Avocado

endsandstems.com

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Ingredients

3 ⁄ 4 pound Chicken Breast (boneless, skinless)
1 teaspoon Kosher Salt
1 teaspoon Ground Cumin
1 Tablespoon Chili Powder
1 Tablespoon Vegetable Oil (or mild oil of your preference)
1 15-ounce can Black Beans
2 Tablespoons Chipotle Peppers In Adobo (from a can, measure the liquid and add 2 chilies)
1 ⁄ 2 cup Water
1 Lime (zest and juice)
12 Corn Tortillas (look for small “street” taco size, or use whatever you have)
1 Avocado