Name: Grilled Chicken & Black Bean Tacos (High-Protein Mexican Dinner)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast; 1 tbsp olive oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 (15 oz) can black beans, drained and rinsed; 8 small corn tortillas; 1 cup fresh pico de gallo (store-bought or homemade); 1/2 cup chopped fresh cilantro; 2 limes, cut into wedges

Grilled Chicken & Black Bean Tacos (High-Protein Mexican Dinner)

FluffyPasta5236

These Grilled Chicken & Black Bean Tacos are inspired by classic Mexican street tacos, but supercharged for protein and weight loss goals! Juicy, spice-rubbed chicken and hearty black beans team up in warm, charred corn tortillas, finished with vibrant pico de gallo and fresh cilantro. Doubling the tortillas (a pro tip from taco experts) ensures they don't fall apart, and the lime wedges add a pop of brightness. With balanced macros and bold flavor, these tacos are satisfying, healthy, and perfect for any night of the week—especially when you want a dinner that's both delicious and supports your goals.

Ingredients

Instructions

Preheat a grill pan or outdoor grill to medium-high heat. Pat chicken breasts dry and rub with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Grill chicken for 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain.
While chicken cooks, warm corn tortillas in a dry skillet over medium heat or directly over a gas flame until soft and slightly charred, about 30 seconds per side. Keep warm in a clean towel.
Heat black beans in a small saucepan over medium heat until warmed through, about 3-4 minutes. Lightly mash with a spoon for creamy texture (optional).
To assemble: Double up two corn tortillas per taco (for sturdiness). Spread a spoonful of black beans on each, top with sliced grilled chicken, a generous spoonful of pico de gallo, and fresh cilantro.
Serve tacos with lime wedges for squeezing over the top. Enjoy while hot!