CHICKEN AND BLACK BEAN TACOS WITH CORN AND AVOCADO SALSA

Heat the olive oil in a large deep skillet over medium high heat.  Add the onion, jalapeño, and green pepper to the skillet.  Cook, stirring frequently until soft and fragrant about, about 3-4 minutes.

Add the chicken to the skillet and continue to cook, breaking up the chicken with a spatula or wooden spoon.  Add the Cajun spice, cumin, and salt to the skillet and cook until the chicken is cooked through and any excess moisture has evaporated.

Add the corn starch to the pan and stir to coat.  Add the chicken stock to the pan and continue to cook for 3-4 minutes, stirring frequently as the sauce thickness and coats the meat.  Add the black beans to the pan and cook for one more minute.

Turn off the heat and sprinkle the cheese over the meat and cover the pan to allow cheese to melt.

Heat 1 teaspoon of olive oil in a non-stick skillet over medium high heat.  When the oil is hot add the tortilla(s) to the pan and cook about 1-2 minutes per side until lightly browned.  Repeat with the remaining tortillas, adding more oil as needed.

To assemble the tacos, place about ¼ cup of the meat and cheese mixture in a tortilla and top with salsa.  Add several strips of lettuce and cabbage.  Drizzle with the crema and devour.

Corn and Avocado Salsa

Place the corn cobs on a preheated grill or in a grill pan and char on all sides.  Cut the kernels off the corn and place in a large bowl.  Add the remaining ingredients to the bowl and toss to combine.  Let sit at room temperature for 20 minutes to let flavors meld.

Crema:

Whisk everything together until smooth.