Lisa’s Texas Chicken Tacos


What you’ll need:

For taco meat

Chicken breast (antibiotic free/organic if possible)

1 can of Ro-Tel tomatoes( I always have this miracle product but one small can of green chiles and a can of

simple chopped tomatoes works as a substitute)

1 onion (Vidalia or Spanish)

For beans

1 can black or pinto beans



Chili powder

For rice

Broth (vegetarian or chicken)


Butter (a smidge)



Red cabbage


Sour Cream or Yogurt

Sliced limes

Cheese – Cheddar or Montery Jack

Olive or canola Oil

Flour and/or corn tortillas (the smallest size)

If you like spice have some hot sauce on the table (el yucateco,

chilula and goyas achiote are faves at our house)

we don’t serve this with salsa unless I have a fresh batch of pico

de gallo already prepared


I’m a bit of a speed cooker and I’ll share my tips which make things go faster:

I begin by getting the rice going, I like a rice cooker because I can throw in the ingredients, hit a button, and forget about it. I add the rice, water, a dash of salt and a pat of butter then cover it.  I then chop the garlic and onion tossing them into their pans as I go. The garlic goes into a saucepan on medium heat with heating oil and the onion into a cast iron skillet (also medium heat) for the chicken. As those are softening, I chop the chicken into bite-size pieces.  When the onions are translucent, I add the chicken. Open the beans and mix them in with the garlic. Stir in salt, pepper, cumin and a little chili powder and leave to simmer.  When the chicken looks cooked,  open the Ro-Tel and pour it over, mix it in, and raise the heat.  I chop my condiments and dispense in to little bowls to be set on the table (quartered limes, avocados, sour cream and cabbage). I call in my grating specialist and get him started. (can’t start him too early because he takes his percentage off the top!)

By this time the rice is finished cooking and while everyone is gathering, I place the tortillas in the microwave wrapped in a clean dishcloth witha sprinkle of water- 45 seconds is usually enough for 6 tortillas (make ‘em as you go). Prep each plate with rice and beans but bring the chicken to the table in a serving bowl. Once you sit no one has to get up for seconds and each person can customize their tacos. My son also likes to prepare his lunch tacos, rolling up a couple on the side of his plate for me to put in his lunch box.

Naptime Notes

Naptime Recipe Serving ideas

Other great fillers:



Zucchini/ summer squash

Corn off the cob

Sliced radishes

Sausage or Bacon

Naptime Stopwatch

30 minutes!

Naptime Reviews

Have you ever had a taco in Texas you didn’t like?

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