If you’re following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of “nextovers” (what we call leftovers transformed into a new dish the next day). Warming the chicken in tangy tomatillo salsa and topping it with bright cabbage slaw brings it back to life, and the super-fast, garlicky beans round out the meal.
- 4 cooked chicken thighs from Crispy Chicken and Potatoes With Cabbage Slaw or about 2 cups shredded chicken
- 1 cup good-quality tomatillo salsa
- 2 tablespoons vegetable oil
- 1 garlic clove, pressed or finely chopped
- 1 1/4 cups cooked or 1 (15-ounce) can low-sodium black beans, drained
- 1/4 tsp. kosher salt
- 4 corn tortillas
- 1 avocado, sliced
- 1/2 cup leftover slaw from Crispy Chicken and Potatoes With Cabbage Slaw, optional
- Chopped cilantro, lime wedges, and hot sauce (for serving)
- Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
- Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
- Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.