Easy Tex-Mex Chicken Tacos

Easy Tex-Mex Chicken Tacos


"Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories."
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1 h servings 403 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
  3. Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
  4. Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
  5. Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

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These were great! Getting them to stay folded over while frying was a bit tricky so I used a toothpick. For me, 1/2 cup of filling was impossible for a corn tortilla. A couple of tablespoons ma...

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