Chicken Taco Recipe

Name: Chicken Taco Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 tacos
Ingredients: 2 avocados, peeled, cored and diced; 1 jalapeno, seeds & ribs removed, finely diced; 2 tbsp minced fresh basil; 2 tbsp minced fresh chives; 1 lime, juiced; 1/4 tsp kosher salt; 1 tbsp extra virgin olive oil; 2 large chicken breasts; 1 tbsp extra virgin olive oil; 1 1/2 tsp kosher salt; 1/2 tsp ground pepper; 3/4 tsp garlic powder; 3/4 tsp onion powder; 1/2 tsp ground smoked paprika; 540 ml can black beans, drained and rinsed; 1 tbsp extra virgin olive oil; 1/2 cup diced yellow onion; 2 garlic cloves, minced; 1/2 tsp kosher salt; 1/4 tsp ground pepper; 1/4 cup water; 1 cup shredded Monterey jack cheese; 10 small soft shell tortillas; Mexican cotija cheese, crumbled; Sour Cream or Greek yogurt; Cilantro for garnish

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
10 tacos
Calories
387 kcal
Course
Main Course
Cuisine
Mexican

Chicken Taco Recipe

Ulric Berry

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This easy Chicken Taco Recipe is the perfect recipe for the whole family. Served with black beans and an avocado salsa, these are packed with flavor and so good!

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Ingredients

Servings

For the avocado salsa

2 avocados, peeled, cored and diced
1 jalapeno, seeds & ribs removed, finely diced
2 tbsp minced fresh basil
2 tbsp minced fresh chives
1 lime, juiced
1/4 tsp kosher salt
1 tbsp extra virgin olive oil

For the chicken

2 large chicken breasts
1 tbsp extra virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp ground pepper
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp ground smoked paprika

For the black beans

540 ml can black beans, drained and rinsed
1 tbsp extra virgin olive oil
1/2 cup diced yellow onion
2 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 cup water
1 cup shredded Monterey jack cheese
10 small soft shell tortillas

Toppings

Mexican cotija cheese, crumbled (substitute with feta cheese if desired)
Sour Cream or Greek yogurt
Cilantro for garnish

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Instructions

Make the salsa: In a bowl gently toss together the chopped avocado, finely diced jalapeno, minced basil, minced chives, juice of one lime, big pinch of salt and 1 tbsp olive oil. Set aside.
Prep the chicken: Preheat the oven to 375F. Mix together 1 ½ tsp kosher salt, ¾ tsp garlic powder, ¾ tsp onion powder, ½ tsp paprika, ½ tsp ground pepper and 1 tbsp olive oil. Season both sides of the chicken with this olive oil - spice mixture, dividing between the two large chicken breasts. Once the oven is preheated, heat a non-stick frying pan over medium-high heat for 2 minutes. After 2 minutes, add the seasoned chicken breasts and turn the heat down to medium-low, cook the chicken breasts for 3 minutes, flip and cook for another 3 minutes. Turn the heat off and place the chicken in the oven for 10-12 minutes or until the chicken is cooked through, 165F. Let the chicken breasts rest on a plate until cool enough to handle
Make the beans: Add olive oil to a medium sized pot and heat over medium heat. When warm, add the onion and cook for a few minutes until softened. Add the garlic, salt and pepper and cook for 1 minute. Add the black beans with ¼ cup water and cook until the water is mostly gone and beans are softened.
Remove the beans from heat to a bowl, smash the beans with a fork and stir in the monterey jack cheese until you get a paste-like texture.
Assemble the tacos: Press 2-3 tbsp of the bean mixture onto a tortilla, making sure it’s as thin as possible so it cooks quickly. Heat 1 tbsp avocado oil or olive oil in a cast iron or regular skillet over medium heat. Once the oil is hot, swoosh it around the pan and place the tortilla bean side down. Flatten/smash it into the pan using a flat surface (i.e. bottom of a small pot or frying pan or a metal flipper). Cook until browned and crispy, about 3-4 minutes and then flip the tortilla and cook another 1-2 minutes. Remove from the pan and repeat with the remaining tortillas. **Add more oil to the pan if the bean mixture starts to stick to the pan**
To serve: Chop up the chicken breasts into small bite sized pieces and add to the tacos.
Top with avocado salsa, cotija cheese, sour cream or greek yogurt and cilantro.

Notes

Feel free to omit or add your favourite taco toppings as you see fit!
If you love this recipe try our Greek-Inspired Smash Burger Tacos

Nutrition Information

Show Details

Calories 387kcal (19%) Carbohydrates 36.2g (12%) Protein 23.2g (46%) Fat 17g (26%) Saturated Fat 4.4g (22%) Polyunsaturated Fat 1.8g Monounsaturated Fat 8.6g Cholesterol 51.5mg (17%) Fiber 5g (20%) Sugar 0.7g (1%)

Nutrition Facts

Serving: 10tacos

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	36.2g	12%
Protein	23.2g	46%
Fat	17g	26%
Saturated Fat	4.4g	22%
Polyunsaturated Fat	1.8g	11%
Monounsaturated Fat	8.6g	43%
Cholesterol	51.5mg	17%
Fiber	5g	20%
Sugar	0.7g	1%