Valley Fig Growers

Soft Tacos with Chicken, Black Beans and California Figs

Makes 4 servings


2 3/4 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon salt

1/2 pound boneless, skinless chicken breast or chicken tenders, cut into thin strips

2 tablespoons vegetable oil such as canola or olive

1 cup thinly sliced red bell pepper

1 cup thinly sliced red onion

1/2 teaspoon crushed red pepper, more or less to your taste 

1 clove garlic, finely chopped

1 can (15-ounce) black beans, drained

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed, halved and cut into thin strips

1/4 cup water

2 tablespoons tomato paste

2 tablespoons lime juice

8 corn tortillas or small whole wheat flour tortillas, warmed

Toppings (optional): Sliced green onion, fresh chopped cilantro, shredded cabbage or lettuce, shredded cheese, sour cream


  1. Combine chili powder, cumin and salt. Stir to blend.
  2. Toss chicken with half of spice mixture. 
  3. Heat 1 tablespoon oil in large, deep nonstick skillet over medium-high heat.  Add chicken and sauté until browned and cooked through.  Remove to warm serving bowl.
  4. Add remaining tablespoon of oil to skillet and return to medium heat.  Add bell pepper, and onion.  Stir and cook until onion is soft.  Stir in garlic and crushed red pepper.  Add black beans, figs, water, tomato paste, lime juice and remaining spice mixture. Stir and cook for 1 minute or until hot and blended. Stir in chicken.  Blend well.
  5. Serve in warm tortillas with your favorite toppings.  
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 492
  • % Calories from Fat 19%
  • Fat 10
  • Cholesterol 31
  • Protein 22
  • Carbohydrates 78
  • Fiber 17
  • Iron 5
  • Sodium 708
  • Calcium 151
  • Potassium 973