3 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
Est. added sugars 1g
How to Make It
Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.
Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.
Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture.
Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.