Name: High-Protein Mexican Chicken & Black Bean Tacos (No Tomato, Onion, or Garlic)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 (15 oz) can black beans, drained and rinsed; 8 corn tortillas (6-inch); 1 cup shredded cabbage or coleslaw mix; 1/2 cup crumbled cotija or feta cheese; 1 large avocado, sliced; 2 limes, cut into wedges; 1/4 cup chopped fresh cilantro

High-Protein Mexican Chicken & Black Bean Tacos (No Tomato, Onion, or Garlic)

FrozenOrange7642

These Mexican-inspired tacos deliver big flavor and a whopping 40 grams of protein per serving—without a single tomato, onion, or garlic clove in sight! Juicy chicken breast and hearty black beans are spiced simply, then layered in warm corn tortillas with crunchy cabbage, avocado, tangy cheese, and fresh cilantro. This recipe is optimized for speedy meal prep: protein and beans cook together in one skillet, and toppings are quick to slice and serve. Perfect for weeknight dinners or make-ahead lunches, these tacos are as satisfying as they are simple.

Ingredients

Instructions

Pat chicken breasts dry and cut into bite-sized strips. In a large bowl, toss chicken with chili powder, cumin, smoked paprika, oregano, salt, and black pepper until evenly coated.
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through (about 8-10 minutes). Add rinsed black beans and cook for another 2-3 minutes to heat through. Remove from heat.
While chicken cooks, warm corn tortillas: heat a dry skillet over medium-high and warm tortillas 30 seconds per side, or place directly over a gas flame for a few seconds to lightly char. Double up tortillas if desired for sturdier tacos.
To assemble: Divide chicken and bean mixture evenly among tortillas. Top each with shredded cabbage, a sprinkle of cotija or feta cheese, avocado slices, and fresh cilantro.
Serve with lime wedges for squeezing over tacos. Enjoy immediately, or cool and store components separately for meal prep.