Southwest Chicken Tacos
These southwest chicken tacos are quick, easy, and absolutely delicious. Customize with whatever toppings, tortillas, and sauces you love most!
The macros calculated below are for extra thin corn tortillas, my 3 ingredient southwest sauce, pepper jack cheese, lettuce, and tomatoes (along with the southwest chicken). If you are tracking macros and want to customize, I have a separate recipe written for the Southwest Chicken. Then you can track the chicken separate with whatever other toppings you choose!
These southwest chicken tacos are super easy. Here’s everything you need to know.
What You’ll Need
For the Chicken:
- Boneless, skinless chicken breast: I trim off any weird stringy pieces (ew) and chop it up into bite sized pieces. Can sub any meat you prefer – ground chicken, ground beef, etc.
- Taco seasoning: I use my homemade taco seasoning recipe for this, but you could also use any pre-packaged taco seasoning you like.
- Minced garlic: From the jar or fresh.
- Onion: A little goes a long way. Just 1/2 of a small white onion does the trick.
- Red bell pepper: Or whatever color you prefer. Canned diced tomatoes would also work well with this recipe if you don’t have any fresh peppers.
- Salt: To season veggies.
- Canned black beans: Rinsed and drained.
- Canned corn: Drained.
- Cilantro + limes: To garnish if you want!
For the Tacos:
- Extra thin corn tortillas: The extra thin ones save a few carbs per serving. I love these Mission ones. Sub flour, regular corn tortillas, or any other ones you love.
- 3 ingredient light southwest sauce: This sauce is so easy. Just throw together some non fat plain greek yogurt, red salsa, and a little bit more taco seasoning.
- Cheese: I love Pepper Jack cheese in this recipe to give it just a tiny kick. Not much, because I’m a wimp when it comes to spice. But it just adds a little something. Sub any other kind of cheese.
- Tomatoes: I use Roma tomatoes, but any tomatoes will work.
- Iceberg lettuce: A little shredded lettuce to top them off! You can buy a whole head of lettuce and chop it up, or buy pre-shredded lettuce for convenience.
How To Make It
- Cook the meat: Dice up the chicken and cook first with the taco seasoning and garlic. I use a few tablespoons of water to help distribute the taco seasoning more evenly throughout the chicken. I find the chicken is cooked at about the same time the water has mostly evaporated. Set aside in a separate bowl.
- Cook the veggies: In the same pan, cook up your onion and bell pepper just until soft, then add in the beans and corn.
- Mix everything together: Add back in the chicken and stir it all up!
- Prepare toppings: Chop up the tomatoes and lettuce (if you didn’t buy pre-shredded). Mix up the southwest sauce and grate the cheese.
- Build the tacos: Warm up the corn tortillas for just a minute on a hot pan (I just grab the same one used for the southwest chicken). Layer on sauce, cheese, chicken, tomatoes, and lettuce!
All of the ingredients will be divided up evenly amongst the 10 tortillas. If you’re tracking/measuring, 1 serving of Southwest Chicken (132 g) will be used for 2 tacos.
Similar Recipes
- 20 Minute Southwest Chicken
- Easy Crispy Chicken Tacos
- Easy Crockpot Mexican Shredded Chicken
- Sheet Pan Chicken Fajitas
- Lightened Up Chicken Fajita Pasta
- Easy Burrito Bowls
- One Pan Lower Carb Taco Rice
That’s it! This makes throwing dinner together so easy, especially when I have no idea what to make. It’s so yummy and always a hit.
As always, be sure to leave a comment and review if you try this one out! And cheers to Friday! Hope everyone has an amazing weekend :)
Southwest Chicken Tacos
Ingredients
Southwest Chicken
- 1 lb boneless, skinless chicken breast (16 oz) diced
- 1 tbsp taco seasoning* see notes
- 1 tsp minced garlic (5 g)
- 1/2 small white onion (100 g) chopped
- 1 large red bell pepper (170) chopped
- 1/2 tsp salt
- 1/2 cup canned black beans (74 g) rinsed and drained
- 1/2 cup canned corn (78 g) drained
- cilantro and lime to garnish (optional)
Tacos
- 10 extra thin corn tortillas
- southwest sauce* see notes
- 3 oz pepper jack cheese grated
- 2 small roma tomatoes (107 g) chopped
- 2 cups iceberg lettuce (144 g) shredded
Instructions
Southwest Chicken
- Set a large frying pan to medium high heat and spray with cooking spray. Add chicken, garlic, taco seasoning + 2 tablespoons of water to help taco seasoning distribute evenly. Fully cook chicken, about 5-6 minutes, then transfer to a separate bowl or plate.
- Spray the same pan with cooking spray and add onions, red pepper and salt. Cook until soft, about 3 minutes, then add black beans and corn.
- Add the chicken back in and stir until everything is mixed. Garnish with optional cilantro and lime wedges.
Tacos
- Using the same pan, quickly heat up the corn tortillas for just a few seconds on each side until warm.
- Layer each tortilla with southwest sauce, cheese, chicken, tomatoes, and lettuce. Enjoy immediately!
Notes
- Taco seasoning: Use my easy homemade taco seasoning recipe, or use pre-made taco seasoning of your choice. If using a seasoning packet, sub 1/2 packet for 1 tbsp seasoning.
- Southwest Sauce– Mix 2/3 cup non fat plain greek yogurt (150 g), 1/4 cup red salsa (60 g), and 1/2 tbsp taco seasoning.
- 20 Minute Southwest Chicken Recipe
Nutrition
Serving: 2tacos | Calories: 363kcal | Carbohydrates: 31.9g | Protein: 39.4g | Fat: 9g | Fiber: 6.5g
