Pollo Asado Tacos!

Yesterday’s Pollo Asado dinner was per-destined to become Tacos tonight.

The thighs were air-fried to warm them up, 300° for 7 minutes and allowed to rest.

In olive oil a quarter cup of diced sweet onions were sauteed with cumin, black pepper, paprika and garlic powder. Once the flavor was kicking in, a can of low sodium black beans was added, along with a small can off diced chili peppers.

We warmed four low-carb tortillas (the store didn’t have the small ones, or we would have done six) in the microwave with a damp paper towel cover.

Meanwhile, we mixed a cup of yogurt with a healthy dash of hot sauce. And we culled several leaves of romaine lettuce from the garden.

All of these went into the heated tortillas along with a sprinkling of fine shredded Mexican cheese.

A great, easy meal after hanging out with friends on a Friday night on the river.