Chicken Tacos Recipe Inspired By Fish Tacos

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Our latest trip to Lulu’s inspired these chicken tacos!

Last weekend we went to the beach with friends and stopped by LuLu’s on the way home.

I don’t eat out a lot because unless it’s one of the expensive restaurants (hum… the Wash House!), I feel like I could cook it better at home and save money.

I’ve been disappointed the last few times I’ve been out to dinner.

But take me to the Wash House, and I’m a happy girl!

I need to recreate their Key Lime Bread Pudding. It’s to die for! But I digress. When we were at LuLu’s, the Fish Tacos stood out to me.

Chicken Tacos Recipe:

I’ve seen lots of recipes, and I’ve wanted to try them.

But as soon as I saw you could substitute chicken, I was sucked in.

Fish is not something I eat a lot of, and I was afraid I wouldn’t like it once it was in front of me.

I didn’t want another bad eating-out experience.

So, I substituted chicken. They were fabulous!

They had black beans, chipotle cream sauce, and cabbage instead of lettuce. I was in Heaven.

Publix had many key ingredients on sale this week, making it a great time to recreate it at home! These were not easy to eat.

If you make them for a guy or girl you’re trying to impress, you might want to hold off until the third or fourth date.

I’ve been married long enough, so Clay didn’t care that I ate like a child!

Chicken Tacos Ingredients:

1 lb. chicken breasts, cut into bite-size pieces (I used 3)
1 can black beans, drained and rinsed
1/4 cup salsa
2/3 cup water
1 packet taco seasoning (use Old El Paso)
1/3 cup plain Greek yogurt
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon chipotle pepper in adobo, finely chopped (plus 1/2 teaspoon of the sauce)
8 small flour tortillas (I used fajita-size)
shredded cabbage (could substitute lettuce)
shredded cheese
avocados (optional…added mine after the picture)

How To Make Chicken Tacos:

Heat a large skillet over medium heat. Add a splash of olive oil. Saute chicken until no longer pink, about 8 minutes. Add black beans, taco seasoning, and water (the Old El Pasa taco seasoning is worth the little extra it costs. The McCormick taco seasoning was yucky. I’ve put the ones I bought in my donation bin!). Cook uncovered over medium heat for about 5 minutes until thickened. Add salsa. Stir to combine. Cover and simmer over low heat for about 10 minutes.

In a small bowl, combine yogurt, mayonnaise, and sour cream. Remove the seeds from one pepper and finely chop. Add to the bowl. Add about 1/2 teaspoon of the sauce from the can of peppers. This stuff is HOT! You could add more to your taste. Be sure to wash your hands after handling the peppers. Put the sauce in the fridge until you’re ready to use.

Now it’s time to assemble the tacos. Put about 1/4 cup of chicken mixture in the center of the tortilla, and top with the chipotle cream sauce, cabbage, and shredded cheese. I also added avocado to mine after I took the picture. YUM! You can also add more salsa if you’d like. Mine was hot enough from the chipotle cream sauce! Dig in!

Enjoy!

(inspired by the Fish Tacos at LuLu’s)

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