Mexican Corn Tortillas with Chicken and Black Beans

Instructions

1. 1

   Prepare the lime cabbage

   Cut the cabbage into thin strips and place it in a bowl. Stir in 40 g of the yogurt, the juice of half the lime, and 0.5 g of salt. Toss briefly and leave to rest while you prepare the remaining ingredients.

   
2. 2

   Season and cut the chicken

   Pat the chicken breasts dry and cut them into strips about 1.5 cm wide. Toss them with the cumin, smoked paprika, dried garlic, and 1 g of salt. Finely grate the zest of the remaining lime half and add it to the chicken.

   
3. 3

   Cook the chicken strips

   Heat the olive oil in a large pan over medium-high heat. Arrange the chicken in a single layer and cook for 3 minutes without stirring, until a golden crust forms on the underside. Turn the strips over and cook for another 3 to 4 minutes; the thickest piece should be cooked through to 74 °C in the center.

   
4. 4

   Heat the beans, corn, and tortillas

   Add the drained black beans and corn to the chicken. Stir and heat for 2 minutes, just until the beans and corn are hot. Warm the tortillas in a dry pan for about 30 seconds on each side, until soft with a few lightly toasted spots.

   
5. 5

   Finish and fill the tortillas

   Mix the remaining 40 g of yogurt with the juice of the other lime half and the remaining 0.5 g of salt. Fill the tortillas with the chicken mixture and lime cabbage. Top with the yogurt dressing, avocado pieces, and chopped coriander. Serve immediately, while the tortillas are warm and the cabbage is crisp.