Taco Tuesday!

Who doesn’t love Taco Tuesday? I’m one of Taco Tuesday’s biggest fans because each week I can make tacos with a completely different filling, shell and toppings and never, ever get bored.

This week I’m sharing two of the regulars on my menu, Chicken Tinga Tacos and Sweet Potato Black Bean Tacos. Whether you like having a meat filling or want to go for something plant-based, these are two delicious options that certainly won’t disappoint!

The Chicken Tinga Tacos are made with shredded chicken that’s simmered with onion, garlic, tomatoes, oregano, smoked paprika and cumin, and stuffed in toasted corn tortillas with queso fresco, red onion, cilantro and fresh lime juice. They’re a flavor explosion and packed with protein and vitamins and minerals from the fabulous fixins’.

The Sweet Potato Black Bean Tacos are made solely from plant-based ingredients, with crispy sweet potatoes, red bell pepper and black beans cooked with my signature taco seasoning – chili powder, cumin and smoked paprika – then loaded into toasted corn tortillas with salsa (I love salsa verde on these tacos!), cilantro or green onion and guacamole or avocado. There is no turning back once you’ve tried these tacos! They’re flavorful and have lots of fiber to boot.

Happy Taco Tuesday, friends!

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Chicken Tinga Tacos

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 10-15 mins
  • Total Time: 20-30 mins
  • Yield: Makes 8 tacos 1x
  • Category: Entree
  • Method: Stove-Top
  • Cuisine: Mexican

Description

Chicken in a zesty sauce stuffed in corn tortillas with avocado, queso fresco and cilantro.


Ingredients

Scale

Chicken:

  • 1 tablespoon olive oil
  • ½ medium sweet onion, peeled and diced
  • 23 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher or sea salt
  • 1 tablespoon tomato paste
  • 15-ounce can fire roasted diced tomatoes
  • ¼ cup unsalted chicken stock
  • 1-pound cooked chicken breast, shredded or cubed (about 3 cups)

 Tacos:

  • 8 corn tortillas, toasted
  • ¼ cup crumbled queso fresco or cotija cheese
  • ¼ red onion, peeled and finely minced
  • ¼ cup fresh cilantro leaves, chopped
  • Lime wedges

Instructions

  1. Heat the olive oil in a large skillet to medium heat. Add the onion and sauté 4-5 minutes or until slightly soft. Add the garlic, oregano, smoked paprika, cumin, crushed red pepper flakes and salt and sauté 30-60 seconds or until fragrant. Stir in the tomato paste, diced tomatoes and chicken stock and bring to a simmer. Transfer mixture to a blender and puree until smooth. Transfer back to the skillet and return to a simmer. Add the chicken and stir to combine, letting simmer 3-4 minutes or until hot.
  2. Assemble tacos by lining tortillas on plates and stuffing with chicken, queso fresco, red onion and cilantro. Serve with lime wedges.

Notes

Cooking Tip: Swap out smoked paprika, tomato paste and red pepper flakes for 2 tablespoons of chopped chipotle chilies in adobo sauce.


Nutrition

  • Serving Size: 1 taco
  • Calories: 219
  • Sugar: 3g
  • Sodium: 286mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 21g
  • Cholesterol: 54mg

Keywords: taco, tacos, chicken, chicken tinga, family favorites

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Sweet Potato Black Bean Tacos

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 10-15 mins
  • Total Time: 20-30 mins
  • Yield: Makes 8 tacos 1x
  • Category: Entree
  • Method: Stove-Top
  • Cuisine: Mexican-Style

Description

Easy plant-based tacos made with spiced sweet potatoes, bell peppers and black beans.


Ingredients

Scale

Sweet Potato Filling:

  • 1 tablespoon olive oil
  • 1 medium sweet potato, diced
  • 1 medium red bell pepper, seeded and diced
  • 15-ounce can black beans, rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper

Tacos:

  • 8 corn tortillas, toasted
  • ½ cup guacamole or 1 medium avocado, pitted and diced
  • ½ cup salsa
  • ¼ cup plain Greek yogurt (optional)
  • 1 medium green onion, thinly sliced or ¼ cup fresh cilantro leaves, chopped

Instructions

  1. Heat the olive oil in a large skillet to medium. Add the sweet potatoes and cook 6-8 minutes, stirring occasionally, until just tender. Stir in the red bell pepper and cook an additional 1-2 minutes or until tender. Stir in the black beans, chili powder, cumin, smoked paprika, salt and black pepper and 1-2 tablespoons of water and bring to a simmer for 1-2 minutes.
  2. Assemble tacos by spooning sweet potato filling into the corn tortillas. Top with guacamole or avocado, salsa, Greek yogurt (if using) and green onion or cilantro. Serve.

Notes

Cooking Tip: Make it a hash! Skip the tortillas and instead top the sweet potato mixture with a fried egg to make for a filling make-ahead breakfast.


Nutrition

  • Serving Size: 1 taco
  • Calories: 130
  • Sugar: 2g
  • Sodium: 264mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: tacos, taco, taco tuesday, plant-based, chicken

3 Comments

  1. Tom Moran on June 12, 2020 at 12:42 pm

    This looks great and I found it just in time (we have a hodgepodge of produce but no meals planned out). Would skipping the salt and using low sodium black beans (and perhaps adding a splash of red wine vinegar) maintain the flavor but help cut down on sodium (Na+)?

  2. Jane on June 16, 2020 at 12:50 pm

    Hi – sweet potato black bean tacos recipe had this last night. Very, very delicious. Added one jalapeno one serrano, pepper jack cheese too. Did not use Greek yogurt. Definitely will make again. Thanks.

    • Julie Andrews on June 17, 2020 at 12:06 pm

      So glad you enjoyed it, Janes! Love the extra spice. 🙂

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