Easy Tex-Mex Chicken Tacos recipe

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Ingredients

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

Nutrition Info

392.9 calories
carbohydrate: 49.3 g
cholesterol: 37.7 mg
fat: 13.8 g
fiber: 4.6 g
protein: 18.8 g
saturatedFat: 5.1 g
servingSize: -
sodium: 1047.3 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

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

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

Recipe Yield

12 tacos

Recipe Note

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.

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