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Grilled Chicken Tacos with Black Bean Salsa

This very tasty recipe comes to us courtesy of Chef Steve Coshatt and the Jefferson State Culinary and Hospitality Institute.
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12 oz boneless, skinless Chicken Tenderloins
3 Tbsp. fresh Lime Juice, divided
5 Tbsp. Olive Oil
1/2 tsp. Kosher Salt, divided
3/4 cup Ripe Avocado, peeled and chopped
1/2 cup Seeded Tomato, chopped
3 Tbsp. Fresh Cilantro, chopped
1 Tbsp. Seeded Jalapeno Pepper, minced
8 (6 inch) Flour Tortillas
1 cup Purple Coleslaw
1 medium Carrot, shredded
1 small Red Onion, shredded
1 small can Black Beans
1 - 16oz. bottle of Moore's Creamy Ranch Buffalo Wing Sauce
Sour Cream and Shredded Cheddar Cheese for garnish, optional


1.  Place chicken in a ziplock bag and pour in 5 oz. Moore's Creamy Ranch Buffalo Wing Sauce.  Seal and refrigerate overnight.  
2.  Grill chicken over medium heat until temperature reaches 165 degrees (approx. 7 minutes per side). After cooking, shred chicken and set aside.
3.  Combine carrot, onion, black beans, avocado, tomato, cilantro and jalapeno in a small bowl.  Stir in 3 Tbsp. lime juice and 1/4 tsp. salt. 
4.  Brush flour tortillas with olive oil and add salt to taste.  Heat over medium heat directly on the grill or burner for approx. 15 seconds per side or until very lightly charred. 
5.  Top tortillas evenly with chicken, drizzle 1 Tbsp. Moore's Creamy Ranch Buffalo Wing Sauce, add black bean mixture, top with purple cole slaw.
6.  Top or garnish with sour cream and cheese, optional.