Prep Time::30 mins
Cook Time::20 mins
Total Time::50 mins
Servings::4
Ingredients
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1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado – peeled, pitted, and sliced (Optional)
¼ cup sour cream (Optional)
1 lime, cut into wedges (Optional)
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.
Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.
France C
Recipe Tip
Divide all the salad ingredients into individual tortilla taco bowls if you prefer.