Mexican Dinners Recipe

Marinade and Season Chicken

In a bowl, whisk together olive oil, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir in lime juice to form a fragrant paste.

Add boneless skinless chicken thighs to the bowl and coat evenly. Let marinate for 15-30 minutes to absorb flavors.

Heat a skillet over medium-high heat. Cook the marinated chicken until browned and cooked through, about 6-8 minutes per side. Remove and slice into thin strips.

Warm corn tortillas in a dry skillet until pliable, about 30-45 seconds per side.

Assemble tacos by laying chicken on each tortilla. Top with pico de gallo-inspired salsa, cilantro, and a squeeze of lime.

Serve with extra cilantro garnish if desired and accompany with lime wedges.

Make Pico de Gall o

Dice tomatoes and red onion; mince jalapeño. Stir with chopped cilantro, lime juice, and salt. Set aside to let flavors meld.

Cook Rice

Rinse rice. In a saucepan, heat vegetable oil over medium heat. Add diced onion and minced garlic and sauté until translucent. Stir in rice and toast 2-3 minutes. Add tomato paste or sauce and cook another minute.

Add chicken broth, bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until rice is tender. Fluff with a fork.

Simmer Beans

In a small pot, sauté onion and garlic in a little oil until translucent. Stir in black beans, cumin, and salt. Simmer 10 minutes to meld flavors.

Assemble and Serve

Plate warm tortillas with chicken, rice, and beans. Top with shredded lettuce, shredded cheese, and a dollop of sour cream if desired.