Food & Drink

Skillet Chicken Tacos with Cauliflower Tomato Rice & Black Bean Salad

Two women smiling in a rustic kitchen, one sitting on a counter holding a plate of tacos, the other standing and taking a bite.

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 warm kitchen setting, one reaching for a knife from a wooden block on a white countertop with fresh vegetables nearby.

  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 flavors will continue to meld as you do.

    2. Two people preparing tomatoes in a kitchen, one holding a cluster of tomatoes and the other slicing a tomato on a wooden cutting board with a chef’s knife.

  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. Person slicing cauliflower into florets on a wooden cutting board using a forged kitchen knife with a black handle in a home 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 chatting in a cozy kitchen, one slicing a lime with a chef’s knife while the other watches, surrounded by fresh ingredients and kitchenware.

  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. Person using a forged kitchen knife with a black handle to slice green limes on a wooden cutting board, with tomatoes and more limes nearby on a kitchen counter.

  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 with glasses of white wine in a cozy kitchen with fresh tomatoes, herbs, and a knife block 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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