Santa Fe Chicken Tacos

Our family loves grilled food. And this summer I’ve been experimenting in how to stretch grilled meats. While I love a big steak on a plate, that isn’t as cheap of eating as I would like. So, we’ve chopped up our grilled meats to add them to other things, like tacos, salads, and gyros. And if you’ve already marinaded the meat and frozen it, dinner is just steps away!

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Santa Fe Chicken Tacos

Loaded with black beans, corn, and chicken, these Santa Fe Chicken Tacos are packed with flavor! Liven up your taco night with a batch of these.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: American

Keyword: chicken tacos, santa fe chicken tacos, tacos

Servings: 12 tacos

Calories: 144kcal

Author: Jessica Fisher

Ingredients

• 2 cup frozen fire-roasted corn kernels
• 1 15-ounce can black beans rinsed and drained
• 2 cup chicken (cooked and cubed)
• 2 tbsp taco seasoning mix
• 1 lime juiced
• salt
• black pepper
• 12 corn tortillas warmed
• 8 oz shredded lettuce
• Taco toppings : sour cream, salsa, diced avocado, and/or guacamole

Instructions

• In a large skillet, combine the corn and beans, stirring over low heat until the hot. Gently stir in the chicken and taco seasoning mix. Sprinkle the juice over the mixture and season to taste with salt and pepper.
• Lay out the tortillas on a work surface. Divide the mixture among the tortillas and top with shredded lettuce. Serve the tacos with the additional toppings on the side.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1 taco. Does not include additional toppings.

Nutrition

Calories: 144kcal | Carbohydrates: 24g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 452mg | Potassium: 280mg | Fiber: 5g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg