$Fiery Tex-Mex Street Tacos$

Fiery Tex-Mex Street Tacos

A scrumptious Tex-Mex street taco feast that's easy to make and perfect for a memorable dinner at home. Gluten-free and vegan alternatives available.

🕒 Prep time: 15 minutes - Cook time: 25 minutes - Total time: 40 minutes

🍽 Servings: 2

🔥 Difficulty: Easy

🌎 Cuisine: Tex-Mex

Allergens

Dairy, Gluten

1. Chicken breasts (4 pieces) 2. Tortillas (8 small corn tortillas) 3. Black beans (1 can, 15 oz) 4. Lime juice (2 limes) 5. Sour cream (1/4 cup) 6. Salsa verde (1/2 cup) 7. Cilantro leaves (1/4 cup, chopped) 8. Red onion (1 small, thinly sliced) 9. Avocado (1, diced) 10. Salt and pepper (to taste)

Season the chicken breasts with salt and pepper. Grill over medium high heat until cooked through. Let rest, then slice into thin strips.
In a saucepan, warm the black beans and season with salt and pepper.
Prepare the lime crema by whisking together lime juice, sour cream, and a pinch of salt.
Warm the tortillas in a dry pan or on the grill for 10 seconds per side.
Assemble tacos with chicken, beans, salsa verde, cilantro, red onion, avocado, and lime crema.

Don't be afraid to experiment with different types of salsas or toppings to create your own personalized Tex-Mex feast.

For the perfect sizzling street taco experience, serve these Tex-Mex delights hot off the grill.

For a gluten-free option, use gluten-free tortillas. For a vegan alternative, replace chicken with grilled portobello mushrooms or tofu.

You can also use this recipe for fajita wraps or lettuce wraps instead of tacos.

If you don't have access to a grill, you can cook the chicken in a skillet or on a stovetop grill pan.

Store leftover cooked chicken and beans in an airtight container in the refrigerator for up to 4 days.

The lime crema can be stored in the refrigerator for up to 3 days.

Arrange the tacos on a platter with colorful garnishes, and serve with additional lime wedges and hot sauce on the side.