Tex-Mex Chicken and Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Soft corn tortillas filled with spiced chicken, black beans, and topped with creamy avocado crema for a vibrant Tex-Mex taco night. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, diced, black beans, drained and rinsed, corn tortillas 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.

Ingredients

• 1 lb boneless skinless chicken thighs, diced
• 1 cup black beans, drained and rinsed
• 8 small corn tortillas
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 whole ripe avocado
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1/4 cup sliced radishes
• 1 cup shredded lettuce

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Instructions

1. Step 1: In a medium bowl, combine 1 lb diced boneless skinless chicken thighs with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
3. Step 3: Stir in 1 cup drained and rinsed black beans, cooking for 2 more minutes until beans are heated through.
4. Step 4: Meanwhile, make the avocado crema by blending 1 ripe avocado, 1/2 cup plain Greek yogurt, 1 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro in a food processor until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
6. Step 6: Assemble tacos by layering shredded lettuce, the chicken and black bean mixture, a drizzle of avocado crema, and topping with 1/4 cup sliced radishes. Serve immediately.