
The very night that I received the package, I was craving tacos, but not just your regular hard shell, pre mixed tacos-I wanted something fun, something new, and something a bit healthier. So I let my creativity flow. I decided on pulled chicken tacos, a simple salsa, a white bean substitute for guacamole, and the satisfying addition of some simple baby greens from Olivia's.
As some of you may have noticed on ABostonFoodDiary.com, I have recently begun a challenge- a challenge to complete 101 tasks in 1001 days. Approximately 50 or so of the tasks I have chosen are food related (shocking I know) and those are listed on the site HERE. One of those is try new ingredients, so when making my pulled chicken tacos-I decided to try something I've never done before- I made my first ever spice rub! Now I'm not going to give away all of the secrets to it, but it was loosely comprised of salt, brown sugar, hot pepper flakes, ground black pepper, Cayenne pepper, chili powder,

While I waited the 40 minutes or so for the chicken to cook in their broth, I turned my attention to the accompaniments I wanted to serve with the tacos. The first task was to make my extra healthy dip. Now I love guacamole-even the bad stuff is good to me. I just think its fantastic. But, even though the fat contained in Avocados is "good fat" its still not great in large quantities, so I decided to make a white bean dip with many of the same flavors. I place a handful of cilantro, a Jalapeno pepper, and a can of Cannelloni beans into my food processor and blended with a small stream of olive oil until a creamy consistency.

Finally, the chicken was done cooking, and I transferred it to a plastic container. Once it had cooled just a bit, and I was confident that any moisture had cooled internally in the chicken, I started to pull it apart with two forks separating the chicken into small strands as well as large chunks for texture change up.
After I pulled the chicken apart, I then spread a layer of the white bean dip on one

This was such a fun take on a taco! The bean dip and the chicken spice rub had just enough heat without being over powering and diminishing the rest of the flavors. The chicken itself had fantastic flavor- the spice rub had maintained its qualities throughout the cooking process and you could taste the different palate challengers of salty, sweet and spicy-all with an underlying savory vibe. The bean dip on top of the crunchy shell made a great contrast of textures with the creamy and the crisp. What I really loved though was that the salad greens really grounded the dish. Often times I find tacos are served with iceberg lettuce, and though the mighty iceberg definitely has its place in the greens family, it just doesn't add anything flavor wise. The baby greens added great flavor, as well as texture as they had a sort of toothsomeness that was really pleasant.

Traditional by no means, but these tacos were one for the books. Delicious!
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