Chicken Tacos with Lime and Avocado

I admire this dish for its natural beauty, I love it for its kindness and I respect it for its intelligence. Pleasantly void of belly-bombastness, it has the good sense to allow simple flavors to shine and be recognized without stepping on any toes. Also, it's pretty.

 
I (again) use my lazy-ass, stove-top method of cooking chicken (in this case, boneless, skinless breasts): marinate, then cook in the marinade using med-high heat initially, then covering and reducing to a simmer for 15 minutes or so. Once it's cooked through, pull it apart with two forks and let it stew a few minutes on medium heat. If you're absent-minded and you let it go for 20-30 minutes, no sweat; it stews in its marinade and won't dry out too quickly.

Marinate it:
1 lb. chicken
Juice from 3 limes
2 Tbs orange juice
1/4 + cup olive oil
1 clove garlic, crushed or diced
Salt and pepper to taste

Wait an hour, or don't, and cook it like I did (above).

Finish the tacos:
Shredded cabbage, diced avocado, tomato, cilantro and onion.

Scoopa Beans, Scoopa Yogurt, Taco Sauce and a Tortilla

This isn't a health kick thing, it just happens to be healthy. I had in my fridge a half can of refried beans, a little bit of plain yogurt, green taco sauce and one, almost-cardboard flour tortilla. What did I make? Well, a taco, obviously. And it was fantastic!

1. Reconstitute the tortilla in a skillet with a little oil
2. Heat the beans and taco sauce in saucepan (add chopped onions if you like)
3. Scoop onto warm tortilla
4. Add scoop of plain yogurt

See you tomorrow.