Chicken Soft Tacos Are Awesome

I'm not sure why, but tacos aren't something that make it onto my radar very often. It's not that I don't like them, it's just that I tend to forget about them for months at a time. Today, though, I went grocery shopping after work and by the time I got home, tacos sounded better than anything else on the menu. Speaking of shopping, have you noticed that the stores almost seem MORE crowded after work than they do on weekend afternoons?

These originally were going to be vegetarian tacos, but I ended up having a little more chicken than I needed for the Chicken and Broccoli, so I ended up adding the chicken to this.

They may look like regular tacos, but they're yummier. You'll have to trust me on that one.

It was a good move.

Chicken Soft Tacos
Serves 4
3 T olive oil
3 chicken thighs, trimmed
1/2 t cumin seeds
1/2 t fennel
1/4 t chili powder
3 green chilis
1/2 c onion, diced
1 can black beans, drained and rinsed
1/2 t cumin seeds
1/4 c tomato, diced
1 T orange juice
1 t salt
1 t pepper
1 1/2 t oregano
tortillas

Toppings:
Avocado
Tomato
Cilantro
Cheese
Sour Cream
Salsa

In a small sauce pan, heat one tablespoon of olive oil. When it's warm, add the cumin and oregano and stir until fragrant, about a minute. Add the diced onion and saute until translucent, about 5 minutes. Stir in the beans and 1/4 c water. Simmer to meld the flavors, about 20 minutes. Periodically mash some of the beans so they break open. Stir in the orange juice and simmer 5 minute more.

Meanwhile, heat 2 tablespoons olive oil in a medium pan over medium heat. Add the chicken, fennel, cumin, salt, chili powder, and allow the chicken to brown, about 5 minutes. Turn the chicken and cover. Reduce the heat and cook through, 10-15 minutes, depending on the thickness of your chicken.

Remove the chicken from the pan and dice; return to the pan with diced chiles, salt to taste, and a splash of orange juice.

Serve with warm tortillas and the toppings of your choice.