Chicken Tacos with Black Bean Corn Salad
Flavorful seasoned chicken served in warm tortillas with a fresh black bean and corn salad, offering a vibrant and satisfying weeknight meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.45/serving
Dietary
- Dairy-Free
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- healthy
- kid-friendly
- quick
- sauté
- spicy
Ingredients
- 1 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 can black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 0.5 red onion (finely diced)
- 0.5 cup fresh cilantro (chopped)
- 2 tablespoon lime juice
- 8 corn tortillas
- 0.5 cup salsa
Instructions
- In a medium bowl, combine the cut chicken breast pieces with chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Toss to coat well.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
- While the chicken cooks, prepare the black bean corn salad: In another bowl, combine the rinsed black beans, thawed frozen corn, finely diced red onion, chopped fresh cilantro, and lime juice. Stir gently to combine.
- Warm the corn tortillas according to package directions (microwave, oven, or skillet).
- Assemble tacos by spooning chicken into warm tortillas, topping with a generous scoop of black bean corn salad. Serve with salsa if desired.
Notes
To add a creamy element without significant calories, you can serve with a dollop of Greek yogurt mixed with a squeeze of lime juice and a pinch of salt.
Nutrition (per serving)
- Calories: 420
- Protein: 37.3 g
- Carbohydrates: 44.9 g
- Fat: 10.5 g
- Fiber: 9.8 g
- Sodium: 765 mg
- Saturated Fat: 1.9 g
- Sugar: 5.4 g
- Cholesterol: 80 mg