Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) cumin
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and pepper to taste
  • 1/2 cup (120ml) chicken broth
  • 1 tbsp (15ml) olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1/4 tsp (1.25ml) cumin
  • Salt and pepper to taste
  • 1/2 cup (120ml) sour cream
  • 2 tbsp (30ml) lime juice, fresh
  • 1 tbsp (15ml) chopped cilantro
  • 8 corn tortillas
  • 2 tbsp (30ml) vegetable oil
  • 1 cup (225g) shredded lettuce
  • 1 cup (225g) chopped tomatoes
  • 1/2 cup (110g) crumbled queso fresco (or feta cheese)
  • Optional: Sliced avocado, pickled jalapeños, hot sauce

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sear chicken on both sides until lightly browned. Add chicken broth, bring to a simmer, cover, and cook until chicken is cooked through (internal temperature reaches 165°F/74°C).
  2. Remove chicken from skillet and let cool slightly. Use two forks to shred the chicken. Return shredded chicken to the skillet with the remaining sauce and keep warm.
  3. Heat olive oil in a saucepan over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Stir in black beans, cumin, salt, and pepper. Cook until heated through, mashing some of the beans to create a creamy texture.
  4. In a mixing bowl, combine sour cream, lime juice, and cilantro. Stir until smooth.
  5. Heat vegetable oil in a skillet over medium heat. Fry tortillas one at a time until golden brown and crispy on both sides. Alternatively, bake in a preheated oven at 375°F (190°C) for 8-10 minutes, flipping halfway through, until crisp. Drain on paper towels.
  6. Spread a layer of black beans on each crispy tortilla. Top with shredded chicken, lettuce, tomatoes, and queso fresco. Drizzle with lime crema.
  7. Serve immediately with your favorite toppings (avocado, pickled jalapeños, hot sauce).