Smoked Chicken Tacos

Our pre-paddle meal tonight was Smoked Chicken Tacos on flour tortillas. It’s kind of important to have smoked some chicken for this meal.

The key to this is the black bean base. Heat some olive oil in a small sauce pan. Add about 1/4 cup of diced sweet onions and saute for a minute. Add about 5 cloves of fresh diced onions and stir for about 30 seconds. Add half a teaspoon of cumin and half a teaspoon of turmeric. Grind in a healthy amount of black pepper. Stir this till fragrant, and then pour in a can of low sodium black beans. Once it comes to a light boil, stir and put on simmer for about 15 minutes or so.

Saute some sweet onion slices with some red bell pepper slices in olive oil. Shred the smoked chicken. Cut us some slivers of the white, crunchy part of some Romaine lettuce.

Mix about 1/4 cup of mayo with about a tablespoon of your favorite hot sauce. This is your aioli.

Warm up the tortillas (we covered our 6 with some moist paper towel and microwaved it for 15 seconds, mixed them up and did it again).

Build. Tortilla. Beans. Onions/peppers. Smoked chicken. Aioli. Lettuce. Ranch dressing.

Enjoy the perfect soft taco!