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🌮 Celiac-Friendly Chicken Tacos

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Ready in: 60 minutes | Prep time: 15 minutes | Serves: 8 people

These tacos are bursting with color and flavor — packed with seasoned chicken, black beans, roasted peppers, and a bright citrus finish. The leftovers make a perfect soup the next day!

🥘 Ingredients

  • 3–4 lbs chicken, diced
  • 1 can corn
  • 1 can black beans
  • 4 Tbl garlic
  • 1 Tbl anchiote
  • 2 packs favorite taco seasoning (Old El Paso is gluten-free)
  • 2 Tbl chili powder
  • 1 Tbl onion powder
  • 1 Tbl granulated garlic
  • 1 bunch cilantro
  • 2 limes
  • 1 lemon
  • 1 tsp cayenne pepper
  • 1 tsp crushed red pepper seeds
  • 1 can Rotel tomatoes (mild)
  • 1 Tbl chamayo chili powder
  • 1 onion
  • 1 small can green chilies
  • 1 green pepper
  • 1 red pepper
  • 3 Tbl olive oil
  • 1 cup cotija cheese

👩‍🍳 Preparation

  1. Dice chicken into small bite-size pieces.
  2. In a [5-quart pot →https://amzn.to/4huCFmy ], heat olive oil and sauté diced onions, garlic, and both peppers until softened.
  3. Zest lemon and one lime into the pot, then juice both.
  4. Add all seasonings and mix well.
  5. Deglaze with the Rotel tomatoes plus one can of water.
  6. Stir in the canned ingredients (corn, beans, chilies).
  7. Add chicken and simmer on low for about an hour, until tender.
  8. Just before serving, add half the chopped cilantro.
  9. Serve with a slotted spoon to drain and top with cotija cheese and fresh lime wedges.

🌮 Tips

Fry soft corn tortillas lightly before serving for that perfect crisp edge!
Leftovers? Spoon them into a bowl, add a handful of Fritos, and enjoy an incredible taco soup.

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