Grilled Chicken Tacos
  • 1teaspoon plus 2 tablespoons olive oil, divided
  • 1(15-ounce) can black beans, rinsed and drained
  • 1/2medium white or red onion, cut into 1/2-inch dice
  • 2-4 green serrano chiles, finely chopped
  • 2medium tomatoes, cut into 1/2-inch dice
  • 1/2cup chopped fresh cilantro, including stems
  • Juice of 1 lime
  • 1/4teaspoon salt
  • 2 boneless, skinless chicken breast halves
  • 1/4teaspoon freshly ground black pepper
  • 8-12 white corn tortillas
  1. Heat 1 teaspoon oil in a skillet. Add beans, onion, and chiles; heat through. Cool in a large bowl. Add tomatoes, cilantro, lime juice, and salt to taste; toss gently to combine.
  2. Preheat grill. Place chicken in a plastic bag or between waxed paper sheets and pound with a heavy jar to flatten to an even thickness. Transfer to a large plate, brush both sides with 2 tablespoons oil, and season with salt and pepper. Grill, smooth side down, for about 2 minutes, or until edges turn opaque. Turn over and cook for 1½–2 minutes or until a meat thermometer registers 155–160°.
  3. Remove chicken from grill, set on a plate, and cover. After 2 minutes, slice chicken thinly crosswise and add to tomato mixture, tossing gently to combine all ingredients.
  4. Heat tortillas over an open flame or in a skillet. Keep warm in a folded napkin.
  5. Set chicken-tomato mixture and tortillas on the table. To eat, hold a tortilla in one hand, scoop chicken mixture onto it, roll up, and enjoy.
Recipe Notes
Nutrition Facts
Grilled Chicken Tacos
Amount Per Serving
Calories 2354 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 55mg 18%
Sodium 210mg 9%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING (2 tacos): 354 cal, 16g fat (9g mono, 3g poly, 4g sat), 55mg chol, 22g protein, 29g carb, 4g fiber, 210mg sodium