The best chicken tacos EVER.
Guys, I’m not going to lie, this recipe is a labor of love.
But it is so so worth it.
If you have a special date night or want to make dinner for your family, then this is the one for you.
These tacos are a perfect way to add more gluten-free and dairy-free meals into your week.
Last week, I said that I was going to try to go dairy-free and gluten-free for my PCOS. Easier said than done. My week was really rough and I did not do well at all. I was able to not buy anything that had gluten or dairy, but still struggled to stop eating those things when I went out to eat or when my roommate made chocolate zucchini brownies.
But not the best for me.
Eating gluten-free and dairy-free has been a real struggle for me, but I won’t give up. Eating is about progress, not perfection.
If I set out to have the perfect eating habits, I will ultimately crash and burn because it’s impossible to achieve this.
Right now I’m just going to focus on progress, not perfection and try to change my eating slowly, but surely.
Want more delicious recipes and faith posts? I recommend my summer salad with candied pecans, anti-inflammatory strawberry and banana smoothie, the best avocado toast, is God your happiness?, 3 things food reminds me of every day, and why I fasted yesterday and why you should too!
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- 1 lb. ground chicken
- 8-10 corn tortillas
- 2 tablespoons olive oil
- 1 packet taco seasoning (You can make your own, but this is an elaborate recipe so I decided to just buy it!)
Cumin Garlic Black Beans
- 2 cans black beans
- 2 cups vegetable broth
- 2 tablespoons of olive oil
- 1 tablespoon of cumin
- 1 rounded teaspoon of minced garlic
- salt, to taste
- 1 red onion, sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 tsp salt
Avocado Cilantro- Lime Cole Slaw
- 2 avocados
- 1 lime, zested and juiced
- 1/2 teaspoon rice vinegar
- 1 tsp garlic, minced
- 1 teaspoon white sugar
- 3 tablespoons finely chopped cilantro, fresh
- 1/2 red onion, finely diced
- 4 cups green cabbage, shredded
- salt and pepper, to taste
- Heat up the olive oil in a large frying pan over medium heat. Add chicken and taco seasoning and cook until the chicken is a brown/tan color. While cooking, mix the chicken continuously so that it cooks evenly. Please ensure that there is not any pink left on the chicken.
- Heat up the corn tortillas by placing a small frying pan over medium heat. Heat the tortilla on each side for about a minute.
Cumin Garlic Black Beans
- Heat the olive oil in a medium saucepan over low heat. Add the garlic and stir.
- When the garlic begins to sizzle, add the cumin and stir for 1 minute. It will start to smell super delicious!
- Next, add the two cans of beans and vegetable broth and stir. Add the salt and stir.
- Raise the temperature to medium-high heat and wait for the beans to start boiling. Stir periodically to make sure the beans don’t get stuck at the bottom.
- Stir until the vegetable broth has evaporated, about 5-10 minutes. Make sure to watch the pot because if it cooks for too long the beans will stick to the bottom!
- Slice the red onion and place into a mason jar or some other container. Add the apple cider vinegar and salt and stir.
- Boil the water in a medium-sized sauce-pan. Once the water is boiling, add the water to the container and stir.
- Leave out for about an hour to cool and then store in the fridge.
Avocado Cilantro-Lime Coleslaw
- Peel and mash two avocados. Set them aside in a large bowl.
- Next, add the shredded cabbage, diced red onion, and cilantro to the mashed avocados. Mix all of these together.
- In a separate bowl, mix the lime zest, lime juice, rice vinegar, garlic, white sugar, salt, and pepper together.
Quick tip: I would prepare the pickled onions the night before. Then, prepare the beans and while they beans are simmering, cook the chicken. After this make the coleslaw and then put it all together!
Keywords: gluten-free, dairy-free, pcos, pcos food, healthy, tacos, chicken, chicken tacos, lunch