Prepare the ingredients as instructed above.
Black beans: Heat olive oil in a saucepan over medium heat. Sauté garlic and red onion until onions begin to soften. Stir in ground cumin, then add black beans with their liquid and water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove beans from heat and stir in chopped cilantro. Adjust seasoning to taste.
In a small bowl, combine the ground cumin, chili powder, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto the chicken.
In a large skillet, heat the vegetable oil over medium heat. Add the chicken and saute to an internal temperature of 160°F (71°C). Set aside.
Make guacamole: Mash avocados in a bowl. Add tomato, red onion, lime juice, cilantro, salt, and pepper. Mix well. Serve with tortilla chips.
Warm taco shells: Heat taco shells in a dry skillet over medium heat for 30 seconds per side.
Fill the taco shells with chicken, onions, lettuce, cheese, and tomato.
Bake churros: Cook and prepare the churros according to the directions on the package.
Mix mocktail: In a pitcher, stir together honey, water, orange juice, and lime juice. Garnish with lime wedges.
Serve the tacos with chips and guacamole, black beans, churros, and margarita mocktail.