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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