Sara Lopez
@lopsar
Quick Tex-Mex Chicken Tacos
These Easy Tex-Mex Chicken Tacos are a delicious and satisfying meal, perfect for any occasion. With tender chicken, flavorful rice, and a mix of beans and cheese, these tacos are sure to please everyone at the table. Quick to prepare and packed with flavor, they make a great weeknight dinner or a fun party dish.
Details
- Cuisine:mexican
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:10
Recipe Information
- Prep time25 min.
- Cook time40 min.
- Total time65 min.
- Servings12
Ingredients
- 4 cups
- 1 (16 ounce) package
- 5 tablespoons, divided
- 1 pound, cut into 3/4-inch cubes
- 1 (1 ounce) package
- 1 (16 ounce) can, rinsed and drained
- 1 1/2 cups
- 1 (4 ounce) can
- 1, seeded and minced
- 12
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Quick Tex-Mex Chicken Tacos.
Step 1
In a saucepan, bring 4 cups of water to a boil. Add the yellow rice and 1/4 cup of olive oil. Once boiling again, reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes until the rice is tender.
Step 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken and taco seasoning mix, cooking until the chicken is no longer pink in the center, about 5 to 10 minutes. Stir in the cooked rice, black beans, shredded cheese, sliced olives, and minced jalapeno, cooking until everything is heated through, about 5 minutes.
Step 3
In a separate skillet, warm the corn tortillas over medium-high heat for 1 to 2 minutes on each side until pliable.
Step 4
Fill each tortilla with approximately 1/2 cup of the chicken and rice mixture, folding the tortilla over the filling.
Step 5
In the same skillet, heat the bacon grease over medium heat. Fry the filled tortillas until crispy, about 2 to 3 minutes on each side.