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Smoky chicken tacos with black beans and chile-lime salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Heart-Check Certified

Smoky chicken tacos with black beans and chile-lime salsa

Lean & Clean, Diabetes-Friendly, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 440 Calories/Serving

15 Minutes

With a warm and smoky spice rub and a bright but not spicy chile salsa, these fast chicken tacos are tremendously flavorful and good for your health.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅕ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • Sun Basket smoky spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • ½ cup cooked black beans
  • 1 organic white onion
  • 2 or 3 organic radishes (about 2 ounces total)
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
  • Sun Basket chile-lime salsa (crushed tomatillos - fresh lime juice - dried New Mexican chiles - fresh garlic - kosher salt)

Make It Leaner

Use only 3 tortillas per person and you’ll save 35 calories per serving. Skip the oil and cook the chicken in a nonstick frying pan to shave off about 20 calories and 2.5 grams of fat per portion.

Ingredient IQ

Tomatillos are cousins of tomatoes (both are members of the nightshade family) but come with a papery husk and remain green when ripe. They have a tangy, citrusy flavor that makes them delicious in everything from stews to salsas.

Nutrition per serving

Calories: 440, Protein: 40g (80% DV), Fiber: 11g (44% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 105mg (35% DV), Sodium: 400mg (17% DV), Carbohydrates: 48g (16% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, if desired, and pepper and the smoky spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the beans and onion.

2

Prep and cook the beans and onion

  • Rinse the black beans.
  • Peel and coarsely chop the onion; measure out ¾ cup [1½ cups] and set aside any remaining onion for garnish.
In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the beans and ¾ cup [1½ cups] onion, season with salt, if desired, and pepper, and cook, stirring occasionally, until the beans are warmed through and the onion is just tender, 3 to 4 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.
While the beans and onion cook, prepare the garnishes and heat the tortillas.

3

Prep the garnishes; warm the tortillas

  • Trim the ends from the radishes; thinly slice the radishes.
  • Coarsely chop the cilantro.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, chicken, beans, radishes, cilantro, chile-lime salsa, and any remaining onion. Invite everyone to assemble their own tacos.

Kids Can!

  • Rinse the beans.
  • Measure the onion.
  • Help set out the taco fixings.

Similar Recipes

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

This recipe meets the American Diabetes Association Nutrition Guidlines