Simple Chicken Tacos
Serving Size / Yield
- 2 Boneless and Skinless Chicken Breasts
- 1 Tbs. vegetable oil
- 1 Tbs. fresh lime juice
- 1 Tbs. taco seasoning mix
- 1 can black beans, drained and rinsed
- 1/3 C. salsa
- 2 Tbs. chopped cilantro
- 8 6-inch flour tortillas or soft taco shells
- Lettuce, sour cream, and shredded cheese to garnish
Heat a large pan or grill on medium-heat.
In large plastic resealable bag, mix the oil, lime juice, and taco seasoning. Add the chicken and seal the bag, and coat evenly with the spice mixture.
Place chicken on pan or grill and cook up to 15 minutes (depending how thick your chicken is). Turn the chicken once to cook both sides evenly.
When the juice of the chicken is clear when you cut the center of the thickest part, they're ready.
Turn off the heat and let stand for five more minutes.
While the chicken is cooking, heat the beans, salsa, and cilantro over medium heat in a pan. Stir them occasionally until you see bubbles emerge. Remove from the heat and cover to keep warm.
Remove the chicken from the grill or pan and cut it diagonally into long strips. Divide the strips into each tortilla, and then top with the bean mixture. Top with chopped lettuce, sour cream, and cheese.
Wrap and enjoy!