Easy Tex Mex Chicken Tacos

Savor the flavors of the Southwest with these Easy Tex Mex Chicken Tacos, packed with spicy marinated chicken, black beans, and sautéed onions and bell peppers, all wrapped up in a crunchy tortilla with melted cheese and fresh cilantro – a delicious and satisfying meal that’s sure to become a weeknight favorite!

Ready Time

45 mins

Yields

8 servings

Ingredients

boneless skinless chicken breasts 1 1/2 pounds
tortillas 16
canned diced tomatoes with green chilies 1 can (14.5 oz)
shredded cheese blend 2 cups
canned black beans drained and rinsed 1 can (15 oz)
olive oil 2 tbsp
taco seasoning 2 tsp
diced onion 1 large
diced bell pepper 1 large
salt 1 tsp
ground cumin 1 tsp
paprika 1/2 tsp
garlic powder 1/4 tsp
cayenne pepper 1/4 tsp
fresh cilantro chopped 1/4 cup
optional toppings sour cream diced tomatoes diced avocado shredded lettuce diced jalapeños

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together olive oil, taco seasoning, salt, ground cumin, paprika, garlic powder, and cayenne pepper.

Add the chicken breasts and mix well to coat.

Let it marinate for at least 15 minutes.

Remove the chicken from the marinade, letting any excess liquid drip off.

Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.

Let it rest for a few minutes before shredding it into bite-sized pieces.

While the chicken is baking, heat one tablespoon of olive oil in a large skillet over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the diced bell pepper and cook for an additional 5 minutes, until tender.

Add the canned diced tomatoes with green chilies to the skillet and stir to combine with the onion and bell pepper mixture.

Bring to a simmer and let cook for 5-7 minutes, stirring occasionally.

In a large bowl, combine the cooked chicken, black beans, and the skillet mixture.

Stir until well combined.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the chicken and bean mixture onto a tortilla, followed by shredded cheese blend.

Top with chopped cilantro and any desired toppings.

Serve immediately and have fun!

Notes

Use boneless skinless chicken breasts for the best results, as they’re leaner and will absorb the flavors better.

Make sure to marinate the chicken for at least 15 minutes to get that nice Tex Mex flavor going.

When shredding the cooked chicken, try to get bite-sized pieces so they’re easy to bite into.

For the skillet mixture, cook the onion and bell pepper until they’re tender, as it makes a huge difference in flavor and texture.

If using canned diced tomatoes with green chilies, don’t drain the liquid – it adds flavor to the dish.

You can always customize your tacos with your favorite toppings, so don’t be afraid to get creative! Leftovers can be stored in an airtight container for up to 3 days, and reheated in the microwave or oven.

This recipe makes 8 servings, so it’s perfect for a big gathering or a meal prep for the week.