Chicken Tacos

Close-up of a chicken taco filled with seasoned meat, diced avocado, lettuce, onions, sour cream, and a lime wedge on the side.

This Chicken Tacos recipe is one of those meals that fits into just about any night (not just taco nights), whether you're serving it as a family snack, having a few friends over, or just wanting something easy that still feels like a win. It uses ground chicken for a lighter twist, but still hits all the right notes with minimal effort. You can prep the chicken taco filling ahead of time, keep it warm until you're ready to dig in, and let everyone build their own tacos with their favorite toppings. Leftovers store beautifully in the fridge or freezer, which means dinner is basically done for another day.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Lunch, Main Course

Cuisine: Mexican

Keyword: Chicken Tacos

Servings:

Calories: 413kcal

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

US Customary - Metric

Video

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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

- 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 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.

- Warm the Tortillas: A few seconds on a hot skillet or over a gas flame brings out the flavor and makes the tortillas flexible.

- 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.

Nutrition

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