Published by: Kristy Hawk
These tacos are packed full of flavor from the perfectly seasoned & juicy chicken thighs to the zesty corn & beans to the tangy dressing! They are a must try for Taco Tuesday.
Ingredients
- Chicken Thighs
- Salt
- Pepper
- Kristy’s Homemade Taco Seasoning
- Lime juice
- Tortillas of choice
- Baja Corn
- Black Beans
- Jalapeño Ranch Dressing
How To Make
- Season the chicken thighs with salt, pepper and taco seasoning to taste. Squeeze on some fresh lime juice as well.
2. Place the chicken on a preheated griddle over medium heat.
3. Flip over after a few minutes.
4. Add the drained corn and drained and rinsed black beans on the other side of the griddle. Season with Tajin if desired.
5. Lightly toast the tortillas and then place them in either a taco rack or warmer.
6. Once the chicken is cooked through to 165 F, cut it into bite sized pieces.
7. Fill each tortilla with the chicken and then the corn/bean mixture. If using corn tortillas, double up on them for extra sturdiness.
8. Drizzle on the Jalapeño Ranch Dressing and enjoy!
Ingredients
- 1.25 lbs boneless, skinless chicken thighs
- salt to taste
- pepper to taste
- Kristy's Homemade Taco Seasoning to taste
- splash of lime juice
- 8 oz can of Baja Corn drained
- 14 oz can of black beans drained and rinsed
- dash of Tajin
- 8 tortillas of choice
- Jalapeño Ranch Dressing
Instructions
- Preheat griddle over medium heat. Add a thin layer of avocado oil to it by drizzling it on and then spreading it out with a paper towel.
- Season the chicken thighs on both sides with the salt, pepper, taco seasoning and a squeeze of lime juice.
- Place the chicken thighs on the hot griddle and cook for a few minutes. Flip over and continue cooking.
- Add the corn and beans to the other side of the griddle and season with Tajin if desired. Mix with a spatula to combine. *Turn heat on that side of the griddle to low.
- Lightly toast the tortillas and then place in a taco rack or taco warmer.
- Once the chicken has reached 165 F, cut into small pieces and then fill each tortilla with it. If using corn tortillas, double up on them.
- Top with the corn/bean mixture and then drizzle on the Jalapeño Ranch Dressing.
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