Grilled Chicken Tacos with Black Bean and Corn Salad Recipe

Name: Grilled Chicken Tacos with Black Bean and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels (about 4 ears); 1 pint cherry tomatoes, quartered; One 15-ounce can black beans, rinsed and drained; 1 small serrano chile, stemmed and thinly sliced; 2 tablespoons finely chopped cilantro, plus more for garnish; Juice of 2 limes; Sea salt; Extra-virgin olive oil; 1 pound skinless, boneless chicken thighs; Four 8-inch flour tortillas

Servings: persons

2 cups fresh corn kernels (about 4 ears)
1 pint cherry tomatoes, quartered
One 15-ounce can black beans, rinsed and drained
1 small serrano chile, stemmed and thinly sliced
2 tablespoons finely chopped cilantro, plus more for garnish
Juice of 2 limes
Sea salt
Extra-virgin olive oil
1 pound skinless, boneless chicken thighs
Four 8-inch flour tortillas

1
In a medium bowl, toss the corn with the cherry tomatoes, beans, serrano chile, the 2 tablespoons of cilantro and the lime juice; season with salt.
2
Light a grill and brush the grates with oil.
3
Season the chicken with sea salt and grill over high heat until the chicken is lightly charred and cooked through, about 12 minutes.
4
Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice.
5
Grill the tortillas in a single layer until soft and pliable, about 30 seconds.
6
Spoon the salad into the tortillas and top with the chicken.
7
Garnish with cilantro and serve right away.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups fresh corn kernels (about 4 ears), 1 pint cherry tomatoes, quartered, One 15-ounce can black beans, rinsed and drained, 1 small serrano chile, stemmed and thinly sliced, and more.

Yes, Grilled Chicken Tacos with Black Bean and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Tacos with Black Bean and Corn Salad

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