Cilantro-Lime Chicken Tacos, Chips, Black Beans, Guacamole, Lime Sparkling Water
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Calories: 1092kcal
Ingredients
Cilantro-Lime Grilled Chicken
- 2 tsp Extra-virgin olive oil
- 1 Lime juiced
- 1 clove Garlic minced
- 1/2 tsp Ground cumin
- 1/4 tsp Red pepper flakes crushed
- 1 tsp Honey
- 2 TBSP Fresh cilantro coarsely chopped
- 8 oz Boneless chicken thighs
Black beans
- 1 tsp Extra-virgin olive oil
- 2 TBSP Yellow Onion diced
- 1 clove Garlic minced
- 1 cup Black beans with liquid from can
- 1 tsp Ground cumin
- 2 TBSP Fresh cilantro chopped
Tortilla Chips and Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 tsp Ground cumin
- 1 TBSP Lime juice
- Salt to taste
- 1 oz Tortilla chips
Tacos
- 1 cup Lettuce shredded
- 1/2 cup Cheddar cheese shredded
- 1 Avocado sliced
- 1/4 cup Fresh cilantro chopped
- 4 Soft taco shells warmed
Lime Sparkling Water
- 24 oz Sparkling water
- 1 Lime sliced
- Ice cubes optional
Instructions
- Prep all ingredients per the instructions above.
- In a bowl, whisk together olive oil, lime juice, garlic, cumin, crushed red pepper flakes, honey, and cilantro. Add the chicken and coat well with the marinade. Refrigerate for at least 30 minutes.
- Heat olive oil in a saucepan over medium heat. Saute the garlic and onion until the onion begins to soften. Stir in the ground cumin, then add the black beans with their liquid. Season with salt and pepper and low simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in chopped cilantro.
- Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, cumin, and lime juice. Season with salt. Refrigerate until ready to serve.
- Preheat a grill or grill pan to medium-high heat.
- Grill the chicken on both sides to an internal temperature of 160°F (74°C). Remove from heat and let rest for 2 -3 minutes before slicing or shredding.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each taco shell for 20 seconds per side until soft and pliable.
- Assemble the tacos by filling the taco shells with chicken, lettuce, cheese, cilantro, and avocado.
- Pour sparkling water over lime slices and serve with ice if desired.
- Serve tacos with tortilla chips, guacamole, black beans, and lime sparkling water.
Nutrition
Calories: 1092kcal | Carbohydrates: 79g | Protein: 41g | Fat: 73g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 499mg | Potassium: 1850mg | Fiber: 26g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 46mg | Calcium: 379mg | Iron: 7mg
Cilantro-Lime Chicken Tacos, Chips, Black Beans, Guacamole, Lime Sparkling Water
Ingredients
Cilantro-Lime Grilled Chicken
- 2 tsp Extra-virgin olive oil
- 1 Lime juiced
- 1 clove Garlic minced
- 1/2 tsp Ground cumin
- 1/4 tsp Red pepper flakes crushed
- 1 tsp Honey
- 2 TBSP Fresh cilantro coarsely chopped
- 8 oz Boneless chicken thighs
Black beans
- 1 tsp Extra-virgin olive oil
- 2 TBSP Yellow Onion diced
- 1 clove Garlic minced
- 1 cup Black beans with liquid from can
- 1 tsp Ground cumin
- 2 TBSP Fresh cilantro chopped
Tortilla Chips and Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 tsp Ground cumin
- 1 TBSP Lime juice
- Salt to taste
- 1 oz Tortilla chips
Tacos
- 1 cup Lettuce shredded
- 1/2 cup Cheddar cheese shredded
- 1 Avocado sliced
- 1/4 cup Fresh cilantro chopped
- 4 Soft taco shells warmed
Lime Sparkling Water
- 24 oz Sparkling water
- 1 Lime sliced
- Ice cubes optional
Instructions
- Prep all ingredients per the instructions above.
- In a bowl, whisk together olive oil, lime juice, garlic, cumin, crushed red pepper flakes, honey, and cilantro. Add the chicken and coat well with the marinade. Refrigerate for at least 30 minutes.
- Heat olive oil in a saucepan over medium heat. Saute the garlic and onion until the onion begins to soften. Stir in the ground cumin, then add the black beans with their liquid. Season with salt and pepper and low simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in chopped cilantro.
- Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, cumin, and lime juice. Season with salt. Refrigerate until ready to serve.
- Preheat a grill or grill pan to medium-high heat.
- Grill the chicken on both sides to an internal temperature of 160°F (74°C). Remove from heat and let rest for 2 -3 minutes before slicing or shredding.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each taco shell for 20 seconds per side until soft and pliable.
- Assemble the tacos by filling the taco shells with chicken, lettuce, cheese, cilantro, and avocado.
- Pour sparkling water over lime slices and serve with ice if desired.
- Serve tacos with tortilla chips, guacamole, black beans, and lime sparkling water.
Nutrition
Calories: 1092kcalCarbohydrates: 79gProtein: 41gFat: 73gSaturated Fat: 18gPolyunsaturated Fat: 12gMonounsaturated Fat: 37gTrans Fat: 0.2gCholesterol: 139mgSodium: 499mgPotassium: 1850mgFiber: 26gSugar: 7gVitamin A: 1195IUVitamin C: 46mgCalcium: 379mgIron: 7mg
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