Chicken Tacos
Add Preferred SourceIf tacos are already part of your weekly rotation, these Chicken Tacos are a solid way to change things up without losing the flavor you love. It swaps the usual beef for lean ground chicken, but still gives you that juicy, savory flavor packed into warm tortillas with all your favorite toppings—cheese, salsa, avocado, lettuce, and a hint of lime.
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Sometimes I’ll make these chicken tacos on a lazy Saturday when I want something fun but not fussy. I prep everything earlier in the day, so by dinnertime it’s just about warming things up and setting out the toppings. It freezes well, too, which makes it great for meal prep, so if you’re stashing some away for another night, go for it.
If you’re planning to freeze extra portions, using these Souper Cubes 1-Cup Freezer Trays has been a game changer—they let me portion out exactly what I need, without having to defrost a huge batch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Tacos with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this chicken taco recipe super simple if you follow my simple steps below.
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat, and once it’s hot, add the ground chicken. I’ve found that using a 12-inch nonstick skillet with high sides really helps here—the extra space prevents the chicken from steaming and lets it brown nicely.
Use a heat-resistant silicone spatula to break it into smaller pieces as it cooks, so they brown evenly.
Cook for about 5 minutes, or until the chicken is nicely browned and no longer pink.
Season and Simmer
Sprinkle in the taco seasoning and pour in the tomato sauce. Stir everything together so the meat gets fully coated. I like using a spice jar set with shaker lids to keep my taco seasoning easy to grab and measure.
Turn the heat down and let it all simmer for about 10 minutes—this step gives the chicken time to soak up all that flavor without overcooking it.
Build the Tacos
Now it’s time to assemble. Warm up your tortillas, I usually warm them directly on my cast iron griddle, just a few seconds on each side—it adds a little char and makes them nice and bendy.
Then fill them with the seasoned chicken, add shredded Monterey Jack, your favorite salsa (either verde or roja), avocado slices, chopped romaine, thinly sliced onions, a dollop of sour cream, and a squeeze of fresh lime juice right over the top. Serve while everything’s fresh and warm, and enjoy!
Equipment
Ingredients
- 3 tablespoons taco seasoning
- 1 pound ground chicken
- ¼ cup tomato sauce or crushed tomatoes
- 1 tablespoon olive oil
To serve:
- Tortillas
- 1 cup Monterey Jack shredded
- 1 cup Salsa verde or roja your favorite salsa for tacos
- 1 Avocado sliced
- Lime wedges
- Sour cream
- Romaine lettuce shredded
- Onion sliced
Video
Instructions
- Heat olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the ground chicken and cook for about 5 minutes, breaking it up with a wooden spoon. Continue cooking until the chicken is fully browned and no longer pink.1 pound ground chicken
- Stir in the taco seasoning and tomato sauce. Mix well to coat the chicken evenly.3 tablespoons taco seasoning, ¼ cup tomato sauce
- Reduce the heat and let it simmer for 10 minutes, allowing the flavors to blend.
- Serve the seasoned chicken in warm tortillas. Top with shredded cheese, salsa, avocado and onion slices, shredded lettuce, sour cream, and a squeeze of lime.Tortillas, 1 cup Monterey Jack, 1 cup Salsa verde or roja, 1 Avocado, Lime wedges, Sour cream, Romaine lettuce, Onion
Notes
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- Choose the Right Pan: A large skillet with high sides gives the chicken room to cook evenly and brown properly, instead of steaming.
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- Break Up the Meat: Use the edge of a wooden spoon or spatula to break the chicken into small bits while it browns—this helps with texture and lets the seasoning coat everything better.
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- Don’t Skip the Simmer: Letting the meat simmer in the tomato sauce helps the seasoning really absorb into the chicken. It makes a big difference in taste.
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- Prep Toppings While You Wait: While the meat simmers, go ahead and slice the avocado and chop the lettuce so everything’s ready at once.
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- Warm the Tortillas: A few seconds on a hot skillet or over a gas flame brings out the flavor and makes the tortillas flexible.
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- Use What You’ve Got: Don’t stress if you’re out of one topping—swap in what you have. Cheddar, pico de gallo, or shredded cabbage can work just as well.
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- Try a Different Cheese: Monterey Jack melts smoothly and adds that creamy bite, but a Mexican blend or cheddar is also a fine substitute.
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- Spice It Up: Want heat? Add a pinch of paprika or cayenne pepper when seasoning the chicken, or serve the tacos with chopped jalapeños or hot salsa.
Nutrition
Recipe Notes and Expert Tips
I’ve made these tacos a bunch of times, and these are the tips that help everything come together smoothly.
- Choose the Right Pan: A large skillet with high sides gives the chicken room to cook evenly and brown properly, instead of steaming.
- Break Up the Meat: Use the edge of a wooden spoon or silicone spatula to break the chicken into small bits while it browns—this helps with texture and lets the seasoning coat everything better.
- Don’t Skip the Simmer: Letting the meat simmer in the tomato sauce helps the seasoning really absorb into the chicken. It makes a big difference in taste.
- Prep Toppings While You Wait: While the meat simmers, go ahead and slice the avocado and chop the lettuce so everything’s ready at once. Having a good chef’s knife makes light work of prep.
- Warm the Tortillas: A few seconds on a hot skillet or over a gas flame brings out the flavor and makes the tortillas flexible. That cast iron griddle adds a nice bit of char if you like that.
- Use What You’ve Got: Don’t stress if you’re out of one topping—swap in what you have. Cheddar, pico de gallo, or shredded cabbage can work just as well.
- Try a Different Cheese: Monterey Jack melts smoothly and adds that creamy bite, but a Mexican blend or cheddar is also a fine substitute.
- Spice It Up: Want heat? Add a pinch of paprika or cayenne pepper when seasoning the chicken, or serve the tacos with chopped jalapeños or hot salsa.
How to Store Leftovers
Let your leftover shredded chicken cool and store it in an airtight container in the fridge for up to 3 days. I like these containers as they stack well and you can see what’s in them. Just reheat it in the microwave or a skillet until warmed through. Keep the toppings and tortillas separate so everything stays fresh.
For longer storage, transfer it to a freezer-safe container, but I always use the Souper Cubes trays—they’re the easiest way to freeze individual portions without all the freezer burn. It’ll freeze well for up to 3 months. Thaw in the fridge overnight before reheating.
What to Serve With Chicken Tacos
There are so many ways to round out your taco night. I like serving these with fresh cilantro lime rice or a bowl of Mexican rice or street corn salad.
A side of tortilla chips with guac or queso never hurts either. And for drinks, limeade, Mexican Coke, or even a chilled beer all go great, depending on the vibe you’re going for.
More Easy Recipes for You to Try at Home
I’ve got more taco recipes that are just as quick and filling as this one, perfect for weeknights or anytime you want something simple that really pays off.
