If using chicken: Pat chicken strips dry. In a bowl combine 1 tbs olive oil, lime juice, cumin, chili powder, smoked paprika, minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Toss chicken to coat and let sit 10 minutes while heating a skillet. Heat a medium nonstick skillet over medium-high heat and add remaining 1 tbs olive oil. Add marinated chicken in a single layer and cook 3-4 minutes per side until browned and cooked through (internal temperature 74°C/165°F). Remove from pan and let rest 2 minutes, then slice into bite-sized pieces if needed.

Prepare black bean option

If using black beans: Heat a small saucepan over medium heat. Add 1 tbs olive oil and sauté minced garlic 30 seconds until fragrant. Add the rinsed black beans, cumin, chili powder, smoked paprika, 1/2 tsp salt, 1/4 tsp pepper and 2 tbs water. Simmer gently 4-5 minutes, mashing about one-third of the beans with a spoon to create a creamier texture while leaving some whole beans for bite. Adjust seasoning to taste and remove from heat.

Tortillas & Chips

Warm the tortillas: heat a dry skillet over medium-high heat. Warm each corn tortilla 20-30 seconds per side until pliable with a few brown spots. Keep warm wrapped in a clean towel. Arrange the tortilla chips on the plate next to tacos.

Toppings & Assembly

Assemble tacos: Place one warmed tortilla on a plate, add half of the chosen filling (about 125 g cooked chicken or 120 ml prepared black beans) down the center. Top with shredded lettuce, diced tomatoes, shredded cheese, a drizzle of sour cream, chopped cilantro and a squeeze of lime. Repeat for the second tortilla.

Serve: Place tortilla chips to the side. Offer hot sauce or salsa on the side and extra lime wedges. Serve immediately while warm.