Chicken Tacos with Jalapenos and Black Bean Salsa

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Chicken Tacos with Jalapenos and Black Bean SalsaTangy, spicy and crunchy tacos are always relished by my kids and if they're stuffed with seasoned chicken, nothing can be better than that. Black bean salsa is always my favorite when it comes to making Mexican cuisines. It's easy-to-make and tastes great. Tacos filled with seafood also taste great provided they're served with a tangy sauce. Crispy corn tortillas are must for this delicious recipe because wheat tortilla is not that much crispy and delicious. I generally serve these tacos with whipped buttermilk or seasoned sour cream. You can easily refrigerate these tacos as they taste quite good for up to 2 to 3 days. So let's quickly make these yummy, crunchy and fiery chicken tacos in a few easy steps.

Chicken Tacos with Jalapenos and Black Bean Salsa
Chicken Tacos with Jalapenos and Black Bean Salsa

Crunchy and spicy chicken tacos

Enjoy these spicy and crunchy corn tacos stuffed with spicy and juicy chicken chunks flavored with delicious black bean salsa and select flavoring agents.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 5

  • 8 to 10 corn tortillas
  • 300 gm boneless chicken (1" pieces)
  • 1 cup black beans
  • 5 to 6 jalapenos
  • 2 tsp lime juice
  • 1/2 tsp black pepper (coarsely ground)
  • 2 tsp ginger garlic paste
  • 1 tsp onion paste
  • bunch of lettuce leaves
  • 1 onion rings (chopped in halves)
  • 2 tomatoes (chopped)
  • 1/4 tsp mustard paste (optional)
  • 1/2 tsp red chili paste
  • 1/2 tsp dried herbs
  • 5 to 6 tsp extra virgin olive oil
  • salt to taste


  1. Soak black beans overnight in water.
  2. Cook them in a pressure cooker with 1 liter of water for about 15 minutes.
  3. Drain all the water and slightly mash them in a bowl. Keep aside.
  4. Take chicken pieces in a bowl and add ginger garlic paste, onion paste, red chili paste and salt in it.
  5. Mix well with your hands and apply the spices well on the pieces.
  6. Grease a tray and arrange marinated chicken pieces on it.
  7. Roast in a preheated oven at 250 degrees for about 5 minutes. Keep aside.
  8. Heat 1 tsp of olive oil in a pan and add slightly mashed black beans with mustard paste in it.
  9. Season it with dried herbs and salt.
  10. Saute for about 4 to 5 minutes and switch off the flame.
  11. Take a corn tortilla and arrange chopped lettuce on the base.
  12. Arrange a layer of roasted chicken pieces.
  13. Top it with seasoned black beans.
  14. Sprinkle chopped jalapenos, onion rings and tomatoes on top.
  15. Sprinkle black pepper powder on top and drizzle lime juice above it.
  16. Serve hot with chips and fruit juice.


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