Ground Chicken and Black Bean Tacos can be the new star on Taco Tuesday!
I don’t know about you, but I feel like I always get stuck in the rut of familiarity. There’s no doubt ground beef mixed with our Taco Seasoning and a few simple toppings is always delicious but it’s always exciting when there is a new delicious runner-up for Taco Tuesday.
Even though the ingredients are so incredibly simple for this recipe, they create such an amazing flavor. As I was photographing them, my stomach was rumbling and I couldn’t wait to eat them. Between you and I, I ate all four tacos that you see pictured above. Yes – it was that good.
We’ve included some substitutions and optional additions under the recipe, if you’re looking to switch some things up. Enjoy!
Ground Chicken and Black Bean Tacos
- 1 1/2 Tbsp. coconut oil
- 1 lb. organic ground chicken
- 1 14.5oz organic can black beans, drained & rinsed
- 2 Tbsp. Taco Seasoning
- 2-3 plum tomatoes, diced
- 1/2 head organic iceberg lettuce, sliced thin
- 1 cup shredded sharp cheddar cheese
- 8oz. organic sour cream
- 8-10 taco shells
- 1 organic lime
Melt coconut oil in frying pan on medium heat, then add ground chicken. Once the chicken is cooked about halfway, break it up using a spatula or the back of a wooden spoon to create a crumbled texture.
Add Taco Seasoning and mix well, continue cooking.
After the chicken is cooked, add the black beans and mix in pan. Cover and simmer on low for 10 minutes or so to marry flavors.
Spoon chicken mixture into taco shells and add toppings. Squeeze fresh lemon juice over assembled taco and serve.
Substitutions: Beef, turkey, tofu or other meat-free alternative. If you don’t want to do tortillas, you can place all of the toppings and mixture on top of a bed of quinoa or cilantro lime rice.
Optional Additions: Cilantro, diced jalapeño, diced red onion, sliced avocado, salsa, homemade spanish rice, and guacamole.