Regular Taco Recipe

Prepare and season

Slice the 3 oz chicken breast into a thin cutlet or small strips about 1/4 inch thick for quick grilling. Toss with 1 tsp olive oil, 1/4 tsp chili powder, 1/8 tsp ground cumin, 1/8 tsp garlic powder, 1/8 tsp salt, and a pinch (about 1/16 tsp) black pepper until evenly coated. Let rest 5 minutes.

Heat a grill pan or skillet over medium-high heat. Once hot, add a light brushing of oil or nonstick spray. Grill the seasoned chicken strips 2–3 minutes per side (internal temp should reach 165°F / 74°C) until nicely charred and cooked through. Remove from heat and let rest 2 minutes, then slice or chop into bite-sized pieces suitable for a taco.

If rice is not already warm, heat 1/4 cup cooked white rice in a microwave-safe bowl or in a small pan with a splash of water until warm (about 30–60 seconds in microwave or 1–2 minutes on stovetop). Stir in 1 tsp chopped cilantro, 1/2 tsp lime juice and 1/16 tsp salt. Fluff and set aside.

Place 1/4 cup drained black beans in a small saucepan. Add 1/16 tsp ground cumin, 1/16 tsp salt and 1 tbsp water. Gently warm over low heat, mashing a few beans with the back of a spoon to thicken and create a slightly saucy texture, about 2–3 minutes. Keep warm.

If using store-bought pico de gallo, taste and adjust. For a quick fresh salsa: combine 2 tbsp diced tomato, 1 tsp finely chopped red onion, and 1 tsp chopped cilantro. Season with a tiny pinch of salt if needed. Set aside.

Warm the corn tortilla: heat a dry skillet over medium-high and warm the tortilla 20–30 seconds per side until pliable and slightly toasted. Lightly brush with 1/2 tsp cooking oil if desired for extra pliability.

Assemble the taco: place 1/4 cup seasoned warm rice down the center of the tortilla. Spoon the warmed mashed-style black beans (about 1/4 cup) on top of the rice. Add the grilled chicken pieces (all prepared chicken for the single taco). Top with 2 tbsp fresh salsa, 1 tsp chopped cilantro and 1 tsp chopped red onion. Add 2 tbsp shredded lettuce if using. Squeeze the 1/2 lime wedge over the filling to finish.

Serve immediately while warm.