Food & Drink

Skillet Chicken Tacos with Cauliflower Tomato Rice & Black Bean Salad

Ingredients

Serves 2

Black Bean Salad

  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar or white wine vinegar
  • Salt and freshly ground black pepper
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup pomegranate seeds
  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro leaves

Cauliflower Tomato Rice

  • 2 tablespoons olive oil
  • 3 medium Roma or plum tomatoes, finely chopped
  • Salt
  • 4 cups cauliflower florets, finely chopped into pea-sized
    pieces
  • 1 teaspoon smoked paprika

Skillet Chicken Tacos

  • 2 tablespoons olive oil
  • 2 small cloves garlic, crushed to a paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 large lime, zested and juiced, plus more lime wedges for
    serving
  • 4 hard-shell corn tortillas, for serving
  • (Optional) 1 Fresno chili, seeded and thinly sliced, for
    serving

Directions

    Two women smiling and interacting in a modern kitchen with a knife block, fresh tomatoes, and kitchen utensils on the counter.

  1. Start by making the black bean salad. Whisk the olive oil, vinegar, salt, and pepper in a small bowl. Add the black beans, pomegranate seeds, onion, and cilantro. Gently toss to coat. Set aside at room temperature while you make the tomato rice and chicken tacos — the flavours will continue to meld as you do.

    2. Two people preparing tomatoes in a kitchen, one holding a cluster of tomatoes while the other slices a tomato on a wooden cutting board near a stove.

  2. Next, make the cauliflower tomato rice. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes and a generous pinch of salt. Cook, stirring occasionally, until the tomatoes collapse and begin to turn jammy, 2 to 4 minutes.

    3. Hands slicing a head of cauliflower on a wooden cutting board using a Wüsthof knife with a black handle in a kitchen setting.

  3. Add the finely chopped cauliflower, smoked paprika, and another pinch of salt. Cook, stirring occasionally, until the cauliflower is barely tender — it should have the texture of al dente pasta — 3 to 5 minutes longer. Transfer the cauliflower tomato rice to a medium bowl and set aside while you make the chicken tacos.

    4. Two women in a warm kitchen setting preparing food together, one slicing a lime while the other watches and smiles near a counter with fresh ingredients and dishes.

  4. To make the chicken tacos, wipe out the large skillet. Add the olive oil, garlic, smoked paprika, oregano, and a pinch of salt. Return the skillet to medium heat and cook, stirring constantly, until the garlic and spices begin to sizzle and smell very fragrant, 60 to 90 seconds.

    5. A person holding a Wüsthof chef knife with a black handle while slicing green limes on a wooden cutting board in a kitchen with tomatoes and limes nearby.

  5. Stir in the chicken, lime zest, lime juice, and a pinch of salt. Cook, stirring occasionally and scraping up any aromatics stuck to the pan, until the chicken is browned all over and cooked through, 8 to 12 minutes. Remove the skillet from the heat.  

    6. Two women smiling and toasting wine glasses across a kitchen island with fresh vegetables, a knife block, and a bowl on the counter.

  6. To serve, fill the tortillas halfway with a portion of the skillet chicken. Top with a
    generous spoonful of the reserved black bean salad and scatter with the sliced
    chiles, if using. Serve alongside the reserved cauliflower tomato rice and lime
    wedges.

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