Tex-Mex Chicken and Black Bean Tacos with Avocado Crema

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

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 tacos & burritos ready in about 30 minutes pairs boneless skinless chicken thighs, diced, black beans, drained and rinsed, small 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.

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

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.

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Frequently asked questions

How long does Tex-Mex Chicken and Black Bean Tacos with Avocado Crema 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 Tex-Mex Chicken and Black Bean Tacos with Avocado Crema?

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 small corn tortillas from drying out.

Can I substitute ingredients in Tex-Mex Chicken and Black Bean Tacos with Avocado Crema?

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 Tex-Mex Chicken and Black Bean Tacos with Avocado Crema 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 Tex-Mex Chicken and Black Bean Tacos with Avocado Crema?

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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