Easy Tex-Mex Chicken Tacos

Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 393 Calories

Ingredients

• 4 cups water
• 1 jalapeno pepper, seeded and minced
• 1 ½ cups shredded Mexican cheese blend
• 1 tablespoon bacon grease
• 12 corn tortillas
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) package yellow rice
• 5 tablespoons olive oil, divided (Optional)
• 1 pound boneless chicken, cut into 3/4-inch cubes
• 1 (1 ounce) package chicken taco seasoning mix
• 1 (4 ounce) can sliced olives

Recipe Instructions

Step 1

Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.

Step 2

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.

Step 3

Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.

Step 4

Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.

Step 5

Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.