Chicken Carne Asada Tacos

Yesterday, I completed my first 2 mile easy run for training. It was nice outside so I decided to run through the city. It ended up taking me 24 minutes, due to a lot of people-traffic and having to stop and jog in place at every intersection waiting for the “walk” sign to light up. While running through the city is fun to people watch and see all the shoppers out and about, the downside is that you often get slowed down by all the traffic.

Anyways, I decided to run to the bookstore to pick up a magazine. I planned my route to be 2 miles by the time I arrived so that I wouldn’t have to run home with my magazine, but could take the el train instead (lazy, I know). At the bookstore I bought the latest issue of Cooking Light. If you haven’t already noticed I have a mild obsession with healthy cooking magazines. I feel like they always have the best recipes because they have to sort through thousands upon thousands of recipes and choose only a select few that are the best to feature in their magazine every month. Also cooking magazines tend to feature recipes that include foods that are in season and recipes that fit the holidays during that month which I love. So I took my Cooking Light magazine home and got to reading. I chose to make the Chicken Carne Asada Tacos for dinner since I had a couple leftover chicken breasts that needed to be used up in the fridge.


Chicken Carne Asada Tacos

gluten-free, soy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, nightshade-free


  • Juice from 1/2 orange
  • Juice from 1 lime
  • 1/2 tsp sugar
  • 1/2 red onion, thinly sliced
  • 2 chicken breasts, cut into strips
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1 Tbsp olive oil
  • 4 corn tortillas
  • 1/2 avocado, diced
  • Grated parmesan cheese
  • 1 can black beans (drained and rinsed)
  • 1/4 cup vegetable broth
  • 1 tsp adobo sauce (from a can of chipotle chilies in adobo sauce)

In a small sauce pan bring some water to a boil. Slice the red onion into thin strips. Bring the onions to a boil in the water. Drain and transfer onions to a boil of ice water to cool. Drain. Combine orange juice, lime juice, and sugar in a small bowl. Add onions and refrigerate until ready to serve. Season the chicken strips with oregano, cumin, salt and pepper. In a large skillet, heat the olive oil on medium-high heat and add the chicken. Cook the strips until the meat is no longer pink and browned on both sides (about 4 minutes on each side). In a small saucepan combine black beans, vegetable broth, and chili sauce. Bring to a boil and remove from heat. Mash with a fork. Heat corn tortillas according to package directions. Divide chicken among tortillas. Add black beans, pickled onions, avocado, and parmesan cheese. Enjoy!


I thought I would want to add salsa to these tacos since, to me, that is always a key ingredient to Mexican cuisine, but these tacos had so much flavor on their own that I didn’t even want to add salsa! This “gourmet” taco recipe was absolutely delicious and I will definitely be making it again in the future!

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