These easy southwestern chicken tacos layer flavorful chicken with some shredded cheese, a little sour cream and a fabulous corn and black bean salsa. Squeeze a little lime juice over these babies and you are in for one amazing taco any night of the week.
Let’s get started…
Begin by seasoning 2 boneless skinless chicken breasts with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of chipotle seasoning, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1 teaspoon of sazón seasoning or your favorite spice blend or seasoned salt.
Add a little olive oil into a large skillet over medium heat and cook the chicken breasts until both sides are golden brown and the internal temperature reaches 165 degrees.
Once the chicken is cooked, shred it up or chop it into small pieces and set it aside for now.
Next, whip up some corn and black bean salsa by combining 1 cup of black beans that have been rinsed with cool water, 1 cup of sweet corn that has been drained, 1 small minced red onion, 1 small minced jalapeño, 4 diced roma tomatoes, 1/4 cup of finely chopped fresh cilantro, the juice from a large lime and a pinch of salt, black pepper or some tajín seasoning in a large bowl.
Now, gather some soft tortillas, the shredded chicken, your corn and black bean salsa, some shredded cheese, sour cream, fresh cilantro and some lime wedges.
It is time to assemble!
Now that you have all of your ingredients gathered, build your tacos and dig in…
These tacos are full of flavor, require no special ingredients and come together in about 15 minutes. I am pretty sure this means that we can have taco Tuesday every week! Maybe even taco Thursdays too, what do you think?
Southwestern Chicken Tacos
Ingredients
Shredded Chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon of saźon or your favorite latin seasoning blend
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of chipotle seasoning
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Southwestern Salsa
- 1 cup of black beans, rinsed
- 1 cup of sweet corn, drained
- 1 small red onion, minced
- 1 small jalapeño, minced
- 4 roma tomatoes, diced
- 1/4 cup of fresh cilantro, finely chopped
- 1 large lime
- a pinch of salt, black pepper and tajín seasoning
Assembly
- tortillas
- sour cream
- shredded sharp cheddar
- lime wedges
Instructions
Make your shredded chicken...
- Season 2 boneless skinless chicken breasts with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of chipotle seasoning, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1 teaspoon of sazón seasoning or your favorite spice blend or seasoned salt
- Add some olive oil into a large skillet over medium heat and cook the seasoned chicken until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
- Once the chicken is cooked, shred it or chop it up small and set it aside for now
Make the salsa...
- Combine 1 cup of black beans that have been rinsed with cool water, 1 cup of sweet corn that has been drained, 1 small minced red onion, 1 small minced jalapeño, 4 diced roma tomatoes, 1/4 cup of finely chopped fresh cilantro, the juice from a large lime and a pinch of salt, black pepper or some tajín seasoning in a large bowl
- Taste to see if additional seasoning is required and set it aside for now
Assemble the tacos...
- Gather the shredded chicken, the salsa, some tortillas, shredded sharp cheddar, sour cream and lime wedges
- Build your tacos and enjoy!
