Roasted Cilantro Chicken Tacos with Black Bean Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • To Roast the Chicken:
  • 3-4 pound whole roaster chicken, skin on, wings trimmed. patted dry
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh chopped cilantro
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • For the Black Bean Salad:
  • 1 (16 ounce) can black beans, drained and rinsed
  • ¼ cup red onion, diced
  • juice of 1 lime
  • 1 clove garlic, minced
  • ¼ cup red wine vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon onion powder
  • 1 tablespoon fresh chopped cilantro
  • For the Tacos:
  • 12 taco-sized corn tortillas
  • non-stick cooking spray
  • 1 cup shredded cheddar blend cheese
  • 1 cup fresh tomatoes, diced
  • 1 avocado, diced
  • sour cream (optional)
  • cilantro & chopped green onions to garnish
  1. Pre-heat the oven to 375. In a small bowl combine the butter and cilantro (I like to mix it with the back of a spoon).
  2. Gently pull the skin away from the meat on the chicken breast and scoop some butter up with your fingers. Rub the butter in between the mean and the shin all over the chicken-- use all the butter!! Rub what's left on your hands on the outside of the skin all over the chicken.
  3. Place the chicken in a roasting pan, breast-side down. Sprinkle with the kosher salt, chili powder, and paprika. Roast the chicken for about 20 minutes per pound and then add an extra 20 minutes. A 3-4 pound chicken will be done in about an hour; internal temperature should read 165.
  4. Let the chicken rest and cool.
  5. While the chicken bakes combine the black beans, red onions, lime juice, garlic, red wine vinegar, olive oil, salt, black pepper, and onion powder in a medium bowl. Toss the tablespoon of cilantro over the top, cover, and refrigerate until you're ready to use.
  6. Make sure the oven is heated to 375. Spray both sides of the corn tortillas with the non-stick cooking spray and gently lay them over 2 rungs on the oven rack (if you lay them over just one the corn tortillas will split and break while baking). I usually work with only 4 at a time so I can keep them all in the front of the oven; it makes the baked shells easier to remove.
  7. Bake the tortillas for 8-10 minutes until they are a toasted and a light golden brown. They will hold their shape.
  8. Shred the chicken.
  9. To assemble the tacos, layer shredded chicken in each baked shell. Top with shredded cheese, black bean salad, diced tomatoes, and avocado. Add sour cream. Toss the fresh cilantro and green onions over each taco and serve.
This recipe is divided into 3 parts: Roasted Cilantro Chicken (steps 1-4), Black Bean Salad (step 5), and Homemade Baked Corn Tortillas (steps 6 and 7). Each piece is really great on its own, but when all these parts are added together you end up with a healthful, fresh meal that will rival any take out.
Recipe by Sugar Dish Me at