Grilled Chicken Taco w/ Beans & Corn Salsa
A classic weeknight #chickentaco with flavorful marinated chicken, corn salsa and cheesy beans.
Ingredients
- 15 Flour Tortillas fajita-sized
- 8 oz Sour Cream
- 1 15oz can Black Beans
- 1 15oz can Pinto Beans
- 1 cup Milk
- 1 tbsp Taco Seasoning see recipe below
- 1 cup Cheddar Cheese shredded
For the Chicken
- 6 Large Chicken Breasts
- 1 cup Chicken Broth
- ¼ cup Lime Juice
- ¼ cup Oil
- 2 tbsp Taco Seasoning see recipe below
For the Corn Salsa
- 1 15oz can Sweet Yellow or White Corn drained
- ½ Red Onion finely diced
- ½ Jalapeno finely diced
- ½ bunch Cilantro chopped
- 1 tbsp Lime Juice
- 1 tsp Salt
Instructions
- Add all of the chicken marinade ingredients into a gallon sized zippered bag. Smush around to make sure the chicken is thoroughly coated. Squeeze all air out of bag and seal. Place in refrigerator for at least 1 hour (4 hours is better) up to overnight.
- Combine corn salsa ingredients in a bowl and thoroughly mix. Cover and place in refrigerator until ready to used.
- In a sauce pan over medium high heat, add beans, taco seasoning, milk and cheese. Stir to combine. Once it starts to bubble, reduce heat to medium and continue to stir and slightly mash the beans together.
- In a grill pan over medium high heat, add chicken breasts. Cook for 7 minutes on each side. Confirm internal temperature has reached 165degF and remove to cutting board. Let rest while you build taco, before slicing.
- In the grill pan pan over medium high heat, lightly toast each tortillas (about one minute on each side).
- Smear half of tortilla with sour cream and the other half with the bean mixture. Top with a portion of grilled chicken slices. And then spoon corn salsa over the top. Repeat with remaining tacos.
Notes
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