Prep guideline: 

Prep Time: 25 minutes | Cook Time: 25 minutes |Total Time: 50 minutes
Servings: 4
Recipe: Delicious, Easy of Recipe: Medium


Chicken Taco Marinate

2 Tbsp Cumin

1 Tbsp Chili Powder

Juice of 2 limes

2 cloves garlic, minced

1 tsp salt

1 tsp pepper

4 tbsp. avocado oil

1 lb. boneless skinless chicken breasts

Taco Fillings

1 sweet potato cubed

2 Peppers (sliced)

1 whole avocado

Mango Black Bean Salsa

1 Mango (diced)

3 Tomatoes (diced)

½ Onion (diced)

½ Can of 15 oz. black beans (rinsed)


8 – 10 Corn Tortillas

Fresh cilantro, for garnish (optional)

Lime wedges, for serving (optional)

Hot Sauce, (optional)


1. Pre-heat oven to 400 degrees F. In a large bowl, combine cumin, chili powder, limes, garlic, salt and 2 Tbsp. oil. Butterfly chicken breast & add chicken and marinate for at least 20 minutes and up to 1 hour.

2. Place on a non-stick cooking sheet flip at 10 minutes. Cook Chicken until cooked thoroughly ~ 25 – 30 minutes (internal temperature of 74 degrees C).*

3. Cube sweet potato and place on a cooking sheet. Top with 1 Tbsp. of avocado oil and bake for 25 minutes*.

4. In a grill pan or skillet, heat 1 Tbsp. of oil. Add onion and peppers sauté until softened.

5. Slice chicken, load tacos, eat and enjoy.

*Tip: Cook both the sweet potato and chicken at the same time. Place the sweet potato on the top shelf of the oven and chicken on the bottom shelf.