Tex-Mex Smoky Street Feast

Allergens

None

Ingredients

• 2 lbs boneless chicken thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 packet taco seasoning
• 1 cup shredded cheese (Monterey Jack or cheddar)
• 1 cup pico de gallo
• 1 avocado, sliced
• 6 flour tortillas

Instructions

1. In a large bowl, combine chicken, taco seasoning, and half of the olive oil. Mix well and let it marinate for at least 30 minutes.
2. Preheat your grill to medium high heat. Grill the marinated chicken until cooked through, about 6 8 minutes per side. Remove from the grill and let it rest for a few minutes before slicing.
3. In a large skillet over medium heat, add the remaining olive oil, onion, and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Add the black beans and corn to the skillet, stirring well to combine. Season with salt and pepper as needed.
5. Warm up the tortillas on the grill for a few seconds per side.
6. Assemble your tacos: add chicken, bean mixture, shredded cheese, pico de gallo, and avocado slices to each tortilla.
7. Serve immediately and enjoy the sizzling Tex Mex Smoky Street Feast!

Chef’s Insight

Don't skimp on the sizzle; let the chicken rest to ensure it stays juicy and tender.

Notes

This recipe is designed to be simple and easy to follow while still delivering a flavorful Tex-Mex experience.