Mexican · Dinner
Griddled Chicken Tacos
Pan-seared chicken breast strips folded into warm corn tortillas with black beans, shredded cabbage, pickled onion, and lime-cilantro crema. Built for portion control, this taco delivers high protein and modest carbs with bright citrus and fresh cilantro notes for a clean, satisfying bite.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
428Calories
45.8gProtein
10.9gFat
38.6gCarbs
6.2gSugar
8.9gFiber
812mgSodium
112mgChol
2.4gSat Fat
980mgPotassium
150mgCalcium
3.4mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Pepino
international
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice chicken breast into thin strips and toss with cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
2
Pickle
Toss onion slices with apple cider vinegar and set aside 10 minutes until softened and translucent.
3
Sear
Heat olive oil in a griddle over medium-high heat, then sear chicken strips 3 to 4 minutes per side until golden and cooked through.
4
Mix
Stir lime juice, cilantro, and yogurt together to make a smooth crema.
5
Warm
Lay tortillas on the hot griddle for 20 to 30 seconds per side until they puff slightly with light char.
6
Build
Divide black beans, cabbage, and seared chicken between the two warm tortillas, working quickly.
7
Plate
Top each taco with pickled onion and cilantro crema, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 44 small corn tortillas (100g)
- 120g120g black beans, cooked
- 90g90g cabbage
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 60g60g plain yogurt
- 11 small onion
- 2 tsp2 tsp apple cider vinegar
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
