Spiced Chicken & Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Tender, spiced chicken and creamy avocado crema tucked into warm corn tortillas, topped with vibrant tomato salsa. This Mexican recipe, ready in about 40 minutes, pairs chicken breast, olive oil, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1 lb chicken breast
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans
• 1 cup corn
• 1/2 cup tomato
• 1/4 cup red onion
• 1 avocado
• 1 tbsp lime juice
• 2 tbsp cilantro
• 8 corn tortillas
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 1 lb cubed chicken breast with 1 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat, add the seasoned chicken, and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F).
3. Step 3: In a small bowl, mix 1/2 cup diced tomato, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice; set aside.
4. Step 4: In another bowl, mash 1 avocado with 1 tbsp lime juice until smooth, then stir in 2 tbsp chopped cilantro to make the crema.
5. Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side until pliable.
6. Step 6: Assemble: spoon 1/4 cup cooked chicken onto each tortilla, top with 2 tbsp rinsed black beans, 1/4 cup corn, 2 tbsp tomato-onion mixture, and 2 tbsp avocado crema.