Achiote Chicken Tacos

Taco Tuesdays are a surefire hit with these achiote marinated chicken tacos served alongside creamy black beans and a tangy cabbage slaw with avocado salsa.  

What You Get

Achiote chicken (Yucatán spiced chicken)
Tortillas
Black Beans
Cabbage
Lime
Cilantro
Avocado Salsa

What You’ll Need

Salt
Olive oil

Makes 3 servings

Active Time: 15 mins
Total Time: 15 mins

Step 1

Combine the beans and a splash of water in a small saucepan. Reheat over medium heat and keep warm until ready to serve.

Step 2

Heat a glug of olive oil over medium-high heat in a second pan. Once the oil is hot, add the chicken and cover with a lid. Cook for four minutes, or until nicely browned. Flip and repeat, cooking another five minutes or until the chicken is cooked through. Remove from the pan and allow to rest.

Step 3

Dress the cabbage with juice of half a lime, salt and a drizzle of olive oil. Slice the other lime half into wedges for serving, and give the cilantro a quick rinse.

Step 4

Reheat the tortillas: Follow the instructions on the package, or quickly warm in a saute pan and stack to keep warm. 

Step 5

Slice or shred the chicken, and serve alongside the tortillas, beans, and cabbage, with a drizzle of avocado salsa over everything!