MA Achiote Chicken Tacos with Avocado & Radishes

What You’ll Use

Roasted achiote chicken 

Cooked black beans

Corn tortillas

Avocado

Cilantro

Sliced radishes

Sliced red onion

Lime

Pepita salsa

Warm the remaining half of the chicken in the microwave, 2 minutes. Reheat the black beans in the microwave, 1 to 2 minutes. Wrap the tortillas in a paper towel and microwave to warm through, 1 minute. Meanwhile, peel, pit, and slice one of the avocados. Pick a handful of cilantro leaves, toss the stems, and chop the leaves. In a small bowl, combine half of the sliced radishes, a handful of sliced red onion, and the chopped cilantro. Drizzle with 1 tablespoon olive oil and the juice of ½ lime, season with salt, and toss to coat. Cut the remaining lime into wedges. To build the tacos, place the tortillas on plates, fill with the chicken, radish salad, and avocado. Drizzle with the pepita salsa and serve warm, with the black beans on the side and the lime wedges for squeezing.

Make-Ahead Instructions

Step 1 

To prep the one-skillet chicken, preheat the oven to 400°F. Cut the potatoes into bite-size pieces. Trim the asparagus, snapping off any woody ends, and cut it into bite-size pieces. Remove the chicken from the packaging and pat dry with paper towels. 

Step 2

Pile the potatoes in a large cast-iron skillet or oven-proof pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Place the chicken on top of the potatoes, drizzle with 1 tablespoon olive oil, and season with salt and pepper on both sides. Transfer the skillet to the oven and roast until the potatoes are tender and chicken juices run clear when pricked with a knife, about 35 minutes. 

Step 3

Transfer the chicken to a board and let rest. Add the asparagus to the pan, scattering it between the potatoes. Drizzle the asparagus with 1 tablespoon olive oil, and season with a pinch of salt. Return the skillet to the oven and continue to roast until the asparagus is tender, 5 to 10 minutes longer. Slice the chicken against the grain, transfer to an airtight container, and refrigerate. Let the potatoes and asparagus cool, transfer to a separate container, and refrigerate.

Step 4

To prep the salad, bring a pot of water to a boil. Add 3 eggs and cook until done to your liking, 7 minutes for soft-boiled. Using a slotted spoon, transfer the eggs to a bowl of cold water. When the eggs are cool enough to handle, peel them. Transfer the peeled eggs to an airtight container and refrigerate.

Step 5

Cut off the base of the little gems and separate the leaves. Slice the radishes. Thinly slice the red onion. Transfer to airtight containers and refrigerate.

Contains: milk, eggs, soy.