Salad Mixture
1/2 medium sized cabbage shaved thinly
1 medium sized lemon
1 medium sized lime
1 large tomato diced
1/2 small onion shaved
1/4 cup cilantro chopped
4 tablespoons Salsa Lizano
2 clove garlic minced
1 teaspoon olive oil
salt and pepper to taste
1 cup cooked black beans pureed and served hot
12 corn tortillas / follow heating instructions on the bag
4 skinless, boneless chicken breast halves sliced into strips(optional)
1 large onion sliced cut into wedges
2 medium tomatoes chopped
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1 teaspoon olive oil
1/2 packet Sazon Goya
1/2 teaspoon red hot chili pepper sauce (Caribbean Heat)
3 tablespoons Salsa Lizano
2 tablespoons Badia’s Mojo
In a separate glass or plastic dish combine the Salad Mixture and mix well. Prepare the salad 3 or 4 hours before serving.
In a large sauté pan add the olive oil over medium heat. Add the garlic and onion and cook until slightly golden brown. Add the bell pepper and the remaining ingredients. Cook for about 10 minutes mixing vigorously.
If cooking the chicken breast. Add the chicken to the sauté pan with olive oil over high heat. Cook for about 6 to 10 minutes then add the remaining ingredients. Stirring vigorously to prevent scorching and cook for an additional 6 minutes or until golden brown.
Serving:
On a warm tortilla add a tablespoon of pureed black beans. Add the salad mixture and enjoy. If with chicken. You know when to add it…
Serves 4 to 5.