Frisco-Inspired Chicken and Black Bean Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with spiced grilled chicken, black beans, and a tangy cilantro lime slaw, capturing flavors from the Texas region. This mexican-inspired tacos & burritos ready in about 30 minutes pairs pound boneless skinless chicken breasts, teaspoon ground cumin, teaspoon chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder with 2 tablespoons olive oil in a bowl. Add 1 pound boneless skinless chicken breasts cut into thin strips and toss to coat evenly.
  2. Step 2: Heat a large skillet over medium-high heat and cook the chicken strips for 6-8 minutes until cooked through and slightly charred on edges. Remove and keep warm.
  3. Step 3: In a medium bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tablespoons lime juice, 3 tablespoons mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon minced jalapeño if using, tossing until the slaw is well coated.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds each side until pliable.
  5. Step 5: Assemble tacos by layering cooked chicken strips and 1 cup drained black beans evenly among the tortillas, then topping each with a generous spoonful of the cilantro lime slaw. Serve immediately.

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Frequently asked questions

How long does Frisco-Inspired Chicken and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Frisco-Inspired Chicken and Black Bean Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teaspoon ground cumin from drying out.

Can I substitute ingredients in Frisco-Inspired Chicken and Black Bean Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Frisco-Inspired Chicken and Black Bean Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Frisco-Inspired Chicken and Black Bean Tacos with Cilantro Lime Slaw?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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