These grilled chicken tacos are currently on repeat at our house. They’re fast, flavorful and a total crowd-pleaser. Ready in around 30 minutes, no one will be disappointed when you make these for dinner.
Grilled Chicken Tacos
2 tbsp. extra virgin olive oil, divided
1/4 c. onion, diced
1, 15 oz. can black beans, rinsed and drained
2 chicken breasts
1 avocado, cubed
1 package of flour tortillas (taco size)
Cotija or feta cheese
In a saucepan, heat 1 tbsp. of extra virgin olive oil over medium low. When warm, stir in the onions. Season with salt and pepper. Sautée for 10-12 minutes or until tender.
While the onions are going, slice the chicken breasts in half vertically. This will give you four pieces that are thin, but still the same shape as they were before. Season both sides of each with salt and pepper and toss in a tbsp. of extra virgin olive oil. Heat a grill or grill pan to high heat. Add the chicken breasts. After about 4 minutes, turn them. They should be golden on one side.
Your onions should be tender now. Dump in the black beans. Stir, reduce the heat to low and season with salt and pepper.
Now, back to the chicken. After another 4 minutes on the other side, turn the heat on the grill down to medium. Tent a piece of alumninum foil over the chicken and let it continue to cook for another 10 minutes or so. The juices should run clear when finished. Remove when cooked to a cutting board. Squeeze juice from half a lime over it and let it rest.
While it’s resting, cube the avocado and toss it with juice from the other half of your lime and season with salt and pepper to taste.
Now, chop the chicken into large, bite size pieces.
Turn your grill back on and toast the tortillas on it for a minute or two on each side. As the tortilas are ready, spoon in the black beans, top with some chicken and then, continue to add avocado, salsa and cheese until you’ve reached your favorite combination. Eat and enjoy!