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Easy Tex-Mex Chicken Tacos

Rated as 4.5 out of 5 Stars
7

"Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories."
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Ingredients

1 h servings 403
Original recipe yields 12 servings (12 tacos)

Directions

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  1. Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
  3. Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
  4. Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
  5. Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

Nutrition Facts


Per Serving: 403 calories; 14.9 49.3 18.8 39 1049 Full nutrition

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Reviews

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TO HOLD THESE TOGETHER HOLD WITH THONGS. WORKS FOR ME. LOVE THESE TACOS.

These were great! Getting them to stay folded over while frying was a bit tricky so I used a toothpick. For me, 1/2 cup of filling was impossible for a corn tortilla. A couple of tablespoons ma...