Southlake Chicken and Black Bean Tacos with Cilantro Lime Slaw

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

Soft corn tortillas filled with seasoned shredded chicken and black beans, topped with a fresh cilantro lime slaw for a vibrant regional twist. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs chicken breast, black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, and 2 tbsp mayonnaise. Stir well to create a tangy cilantro lime slaw; set aside.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb cooked shredded chicken, 1 cup cooked black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 5 minutes until heated through and aromatic.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
  4. Step 4: Assemble each taco by spooning the chicken and black bean mixture evenly onto each tortilla, then topping with a generous helping of cilantro lime slaw.
  5. Step 5: Serve immediately with extra lime wedges if desired.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Southlake 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 chicken breast from drying out.

Can I substitute ingredients in Southlake 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 Southlake 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 Southlake 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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