Easy Grilled Chicken Tacos

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 15 ml (1 tablespoon)fresh lime juice
• 15 ml (1 tablespoon)Old El Paso™ Original Taco Seasoning Mix, from a 177 g (6.25 oz) container
• 2boneless, skinless chicken breasts
• 425 g (15 oz)Progresso™ black beans, drained and rinsed
• 80 ml (⅓ cup)thick and chunky salsa
• 2 tablespoonsfresh cilantro, chopped
• 8 tortillas from a 232 g (8.2 oz) package of Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)flour tortillas

Instructions

1. 1

   Season the chicken

   Heat a gas or charcoal grill. In a resealable gallon-size food-storage bag, stir together the oil, lime juice and 1 tablespoon of taco seasoning until smooth. Add the chicken, seal the bag and shake to coat it evenly.

2. 2

   Grill the chicken

   Set the chicken on the grill over medium heat, cover and cook for 12 to 15 minutes, turning once. Check that the juices run clear when the thickest part is cut and that the centre reaches at least 74°C (165°F). Rest the chicken for 5 minutes.

3. 3

   Warm the beans

   While the chicken cooks, heat the beans, salsa and cilantro in a 2-litre saucepan over medium heat, stirring from time to time until hot. Take the pan off the heat, cover it and keep the mixture warm.

4. 4

   Fill the tortillas

   Slice the chicken crosswise into strips. Divide it over one half of each tortilla, add the bean mixture, then fold the other half of each tortilla over the filling.

What are grilled chicken tacos?

Tacos are a Mexican dish built around a tortilla folded around a filling; this version uses grilled chicken and a warm black bean mixture. Its combination of seasoned meat, salsa and soft flour tortillas makes a filling that is easy to assemble and serve.

The method keeps the chicken and beans separate until serving, so the chicken can take on grill flavour while the bean mixture warms gently on the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 34g protein, 50g carbs, 10g fat.

The tortillas and black beans provide most of the carbohydrates, while the chicken supplies most of the protein. Oil, tortillas and the chicken contribute fat, with the amounts depending on the size of the chicken breasts and tortillas. Serve with salad or sliced vegetables for a fresh contrast alongside the tacos.

A quick lime marinade

Seasoning and lime: the oil helps the taco seasoning coat the chicken, while the lime juice brings a sharp, fresh note. Shake the chicken in the bag until the coating looks even.

Chicken breasts: the recipe uses boneless, skinless breasts for a relatively quick grill. If they vary in thickness, use the thickest part to judge when they are done.

Grilling and checking for doneness

Medium heat: cook the chicken covered for 12 to 15 minutes, turning it once. Grill heat can vary, so use the stated time as a guide rather than relying on it alone.

Doneness: the recipe calls for clear juices when the thickest part is cut and a centre temperature of at least 74°C. A 5-minute rest gives the chicken time to settle before slicing.

Keep the bean filling warm

Beans and salsa: heat them together over medium heat, stirring occasionally so the mixture warms evenly. The beans are already cooked, so the aim is to heat the filling through rather than cook it for a long time.

Cilantro: stirring it into the beans with the salsa gives the filling a fresh herbal note. Cover the pan after removing it from the heat to hold the warmth while you slice the chicken.

Choose the tortillas

Soft flour tortillas: they fold around the chicken and beans without needing to be rolled tightly. Keep the filling on one half, as directed, to make folding simpler.

Grilled tortillas: the recipe description suggests grilling them for extra flavour. If you do, warm them briefly so they remain flexible enough to fold.

Serve while warm

Assemble the tacos just before serving so the tortillas stay soft and the fillings remain warm. A crisp green salad or sliced vegetables make an easy accompaniment alongside the beans and chicken.

Recipe notes & tips

• Shake the chicken in the bag until the oil and seasoning are spread over every piece.
• Turn the chicken once during grilling, as directed, rather than repeatedly moving it.
• Check the thickest part of the chicken for a centre temperature of at least 74°C.
• Let the chicken rest for 5 minutes before slicing it crosswise.
• Stir the bean mixture occasionally as it warms so it heats evenly.
• Warm the tortillas briefly on the grill if you want the extra grilled flavour suggested in the recipe description.

Variations

• Add avocado: serve slices alongside the filled tacos for a creamy contrast.
• Add extra salsa: spoon more over the filling just before serving.
• Use corn tortillas: swap them for the flour tortillas if preferred.
• Add fresh lime: serve lime wedges for squeezing over the tacos.
• Grill the tortillas: warm them briefly on the grill for a toasted flavour.

Common mistakes to avoid

• Uneven coating: shake the sealed bag until the seasoning mixture covers the chicken all over.
• Relying only on timing: check the thickest part of the chicken and confirm it reaches at least 74°C.
• Skipping the rest: leave the grilled chicken for 5 minutes before cutting it.
• Overheating the beans: stir occasionally and remove the pan once the mixture is hot.
• Overfilling the tortillas: divide the filling across one half of each tortilla so it can fold closed.

How to store

Refrigerate leftover chicken and bean filling in separate covered containers and use within 3 days. Reheat them until piping hot; warm tortillas separately just before serving. Store assembled tacos only if needed, as the tortillas can soften from the filling.

Frequently asked questions