Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Marinade
For the Filling
For Assembly
Method
Marinade Preparation
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until well combined.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking the Filling
- 3
Cook the Chicken
In a large skillet over medium-high heat, add a tablespoon of olive oil. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and let it rest for a few minutes before slicing.
- 4
- 5
Combine Ingredients
Slice the cooked chicken into strips and add it back to the skillet with the sautéed vegetables. Add the taco seasoning, black beans, and corn. Stir to combine and cook for an additional 2-3 minutes until everything is heated through.
Assembly
- 6
Assemble the Tacos
Warm the flour tortillas in a dry skillet or microwave. Place a generous amount of the chicken and vegetable filling onto each tortilla.
- 7
Add Toppings
Top each filled tortilla with shredded cheddar cheese, a dollop of sour cream, slices of avocado, and a sprinkle of fresh cilantro.
- 8
Serve
Fold each tortilla in half and serve immediately, while warm.