A recipe we love

We're fans of mexican at our house, but I tend to season all mexican dishes the same (a little cumin, a little garlic and lime, a little chili powder), so it's like all my mexican dishes are practically the same dish.  Until I came across this recipe in my Cooking Light magazine.  We love it and I've made some changes so that we love it even more.

It's basically a chicken taco with a lime-avocado SLAW on top.  The slaw stays crunchy and that's what we love (I've used angel hair cabbage slaw or broccoli slaw), to add crunch to our soft tacos.
The only changes I made was to half the lime juice or skip the lime rind.  It was just a little powerful when I used all the juice called for in addition to the rind.  I say put half the juice and if you want more lime, put in a little more.  Also, I just love more avocado, so put in more if you want.
Lastly, I made a black bean dip spread to put on the tortilla before we put the chicken on.
Here's the link to the recipe:

www.myrecipes.com/ancho-chicken-tacos 

And here's my black bean dip recipe.  I eyeball all this stuff, so I'm guessing at the measurements:

2 cans black beans drained and rinsed
a glug or two of olive oil
a couple teaspoons of lime juice
about 1/2 teaspoon of salt, but that might be too much.
a few dashes of cumin
and a healthy dose of garlic, say 2 or 3 tsp.
Nathan always cringes when he sees me put garlic in stuff.  I just like a lot.

Run it through your food processor until smooth.  Sometimes we make this to dip our chips in it, or carrots when we feel like being healthier. :)

Nathan is always very happy to come home from work and I'm making this dish.  I LOVE it when he comes home from work and says, "Why do you love me so much?" when he sees what I'm cooking him. :)