Mexican · Dinner
Griddled Chicken Tacos
Seared chicken thigh and shrimp fill warm corn tortillas with black beans, queso fresco, pickled red onion, avocado, and lime-cilantro garnish. Cumin, chili powder, and smoked paprika season the proteins. This double-protein taco plate delivers substantial protein and fiber in whole-food form.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
648Calories
61.2gProtein
24.1gFat
52.8gCarbs
4.8gSugar
9.8gFiber
1153mgSodium
281mgChol
6.5gSat Fat
1265mgPotassium
295mgCalcium
5.1mgIron
2.1mcgVitamin B12
15mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Sandía
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toss chicken thigh strips with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper; let sit 10 minutes.
2
Pickle
Combine red onion slices with red-wine vinegar and salt; set aside 10 minutes until softened.
3
Heat the remaining olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes, turning once, until deeply browned and cooked through.
4
Push chicken to one side. Sear shrimp over medium-high heat 2 minutes per side until opaque and firm.
5
Toast corn tortillas in a dry skillet over medium heat about 30 seconds per side until lightly charred.
6
Plate
Fill tortillas with chicken, shrimp, black beans, queso fresco, avocado, and pickled onion. Top with cilantro and lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g boneless, skinless chicken thigh
- 4.2 oz120g shrimp
- 66 corn tortillas (12-inch)
- 2/3 cup120g cooked black beans
- 2 oz56g queso fresco
- 11 avocado
- 1/2 cup50g red onion
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp red-wine vinegar
