Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes!

Dinner is served!

Talk about a quick dinner! This was fabulous!

Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes

2 (large) servings

Corn Tortillas (or whatever you like)

Chicken (or chicken cutlets, they cook faster) – we used one cutlet, equivalent to one chicken breast

1 can of Black Beans, rinsed and drained

Fresh or Frozen corn (thawed), a handful or two

Tomato, diced

Onion (whatever kind you like and however much you like)

Pepper Jack Cheese, shredded

1 lime, sliced into wedges

Coat chicken with olive oil. While the chicken is on the grill rinse and drain the beans, thaw the corn or cut off the cob, shred the cheese, dice the tomato, avocado and onion. Set in dishes so each person can put the toppings they like. Heat the tortillas (I have a gas stove, and I put the tortilla directly on the grate and heat about 15 seconds then flip and flip another 10 seconds, but that’s me) – as you heat place the warm tortilla in foil and the packet in a towel to keep warm. (Read other options from HERE).

When the chicken is ready, cut into small pieces and then take a warm tortilla, sprinkle with pepper jack, black beans, onion, corn, tomato, avocado and then squeeze a wedge of lime.

Oh. My. Too good for words! It’s also good with no chicken!

*Note: when buying store bought corn tortilla try to find a brand with very few ingredients. Mine come from Trader Joe’s and the ingredients are “white corn, water and lime”.

Catch you back here tomorrow!


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