Chicken Tacos

Macros: 549 Cal – 40g C, 19g F, 54g P


  • 2 Mission White Corn Tortillas, small
  • 1/2 T Canola or Olive Oil
  • 1/2 Red Bell Pepper, diced
  • 1 Green Onion, chopped
  • 1/4 c. Cilantro, chopped
  • 1/4 c. Corn Kernels
  • 1/4 c. Black Beans
  • 5 oz. Chicken Tenders or Breast, sliced
  • Salt
  • Pepper
  • Paprika
  • Garlic Powder
  • Onion Powder
  • Cumin
  • Cayenne Pepper
  • 2 T. Reduced Fat Sour Cream
  • 2 Lime Wedges


  1. Heat Oil in pan on Medium Heat.
  2. Season chicken with Salt, Pepper, Paprika, Garlic Powder, Onion Powder, Cumin, and Cayenne Pepper.
  3. Place chicken in pan and cover with lid. Let cook for 6-7 minutes, or until browned. Flip and repeat on other side. Then, flip back and forth for a few minutes each until fully cooked. Once cooked, remove and chop into 1-inch pieces.
  4. Simultaneously, heat black beans in small pot on stove top on Medium-Low heat. Add a dash of salt, and heat for 6-8 minutes, or until steaming.
  5. Place Corn Tortillas on warm frying pan and heat until soft.
  6. Place warm tortillas on plate. Spread 1 T. of sour cream on each. Add Chicken, Beans, Corn, Bell Pepper, Green Onion, Cilantro, and a squeeze of one lime wedge.


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