Chicken Tacos
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These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.
When my kids were younger, I came up with some weeknight traditions to make dinnertime fun and special for my family (kudos to past me; I’m much less ambitious now!). Taco Tuesdays was a huge hit. Every Tuesday, they’d come home from school all excited because, “yay, it’s taco night!” We whipped up everything from shrimp tacos to Baja fish tacos, yet these simple chicken tacos were consistently their top fave. Now, even as young adults, their love for them hasn’t waned. These are a lighter take on traditional hard-shell beef tacos, and they easily hold their own in the taste department.
What you’ll need to make Chicken Tacos
Step-by-Step Instructions
To make them, begin by chopping the vegetables. You can do this in a food processor if you like; just be sure not to purée them.
Normally, I don’t believe in hiding vegetables but in this case, I dice them very small so my kids don’t notice them (or at least they can’t pick them out).
I figure what they don’t know won’t hurt them, and one night where I’m not nagging them to eat their vegetables is good for all of us.
Heat the olive oil in a large pan and add the vegetables.
Cook over medium heat for 10-15 minutes, until soft.
Add ground chicken and spices use a wooden spoon to break chicken into small pieces.
Turn the heat to high and use a wooden spoon to break the chicken into small clumps; cook until the chicken is partially cooked, about 5 minutes.
Add the tomato sauce, then turn the heat down to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, for 10-15 minutes or until chicken is cooked through. Sprinkle with fresh chopped cilantro, then taste and adjust seasoning if necessary.
Meanwhile, heat the shells in the oven. To serve, spoon the chicken inside the shells and top with shredded lettuce and cheese.
YOu may also like
- Street-Style Shrimp Tacos with Corn, Bacon & Lime Crema
- Chicken Nachos
- Grilled Chicken Fajitas
- Chicken Enchiladas
- Chicken Quesadillas
- Beef Tacos
Chicken Tacos
These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.
Ingredients
- ¼ cup olive oil
- 2 medium yellow onions, finely chopped
- 2 bell peppers (any color), finely chopped
- 4 cloves garlic, finely chopped
- 2 pounds ground chicken (not extra-lean all breast meat)
- 1 tablespoon paprika
- 2 teaspoons ancho chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper (optional)
- 1¾ teaspoons salt
- 1 (8 oz) can tomato sauce (1 cup)
- ½ cup chopped fresh cilantro (see note)
- 12 hard taco shells
- 2 cups shredded lettuce or red cabbage, optional for topping
- 2 cups shredded Mexican cheese blend, optional for topping
Instructions
- Preheat the oven to 325°F.
- Heat the olive oil in large sauté pan over medium heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft and just starting to brown, 10 to 15 minutes.
- Add the chicken, paprika, ancho chili powder, cumin, oregano, cayenne (if using), and salt. Increase the heat to high; use a wooden spoon to stir and break the chicken into small clumps. Cook until the chicken is partially cooked, about 5 minutes. Stir in the tomato sauce, then reduce the heat to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, until chicken is cooked through, 12 to 15 minutes. Sprinkle with fresh chopped cilantro. Taste and adjust seasoning if necessary.
- Meanwhile, remove the taco shells from the package and lay sideways on baking sheet. Pull the stack apart, overlapping the edges slightly. Bake for 6-7 minutes, or until crisp. Spoon the chicken into the shells and serve with toppings.
- Note: To save time, you can chop the bell peppers and onions in a food processor; just be sure not to purée them. You can also use 1 teaspoon ground coriander in place of the fresh cilantro; add it along with the other spices.
Nutrition Information
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- Serving size: 2 tacos
- Calories: 460
- Fat: 27g
- Saturated fat: 6g
- Carbohydrates: 26g
- Sugar: 5g
- Fiber: 4g
- Protein: 30g
- Sodium: 1086mg
- Cholesterol: 130mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can you freeze this taco meat?
Sure!
Thanks! Can you give me instructions how to make it after it has been frozen?
I’d reheat it in the microwave or in a skillet on the stove until just heated through.
Thank you! Would you reheat it that way straight from the freezer or thawing it first?
I’d thaw it first.
I thought that this recipe was delicious. The only thing that I changed was that I used one large white onion (instead of the yellow onions). I read somewhere that white onions are used in Mexico for a lot of their cooking. Thank you so much for sharing your recipes!
This combo of Spanish + Mexican = delicious, out of the ordinary tacos that are made in our household. I absolutely loved this recipe. I don’t know why some people felt this was bland – maybe their spices are old? All of my spices, tomatoes, peppers, cilantro, and chicken were fresh and this came out so delicious. A great variation from the standard California tacos I usually make.
Made these tonight as per the recipe and agree with some of the other comments. These tasted sweet to me and somewhat bland. Will not be making again.
I used some red and yellow onion, as well as 3 different bell peppers. I didn’t use cayenne pepper, but the tacos are bursting with flavor. I topped them off with salsa, guac, shedded lettuce, and a dash of taco bell mild sauce. So good
I have made this many times because I love this recipe! I love a delicious ground beef taco but I would choose this over ground beef any day! The spices with tomato sauce is a perfect delicious balance and the added cilantro puts it over the top! Thank you, Jennifer!
Your website is my go to for recipes. Everything turns out as expected and is always delicious. I happen to have a VERY picky 10 year old eater who decided she was ready to try tacos. Let’s just days it was a triple serving clean plate type of dinner. She raved as did my husband. This is a wonderful family taco night recipe.
Must say I was expecting the addition of tomato to make the taste more like enchiladas. And I did like the full and richness the blended vegatebles brought to some degree. But on second tasting it felt like all the vegetables (I think especially the onions) made it taste like ragu/Bolognese. That’s not particularly texmex for me and a bit of-putting honestly.
Will have to experiment with the veggies and spices… And god what an awful website. Endless scrolling up and down.
My mom used to say, if you’re not going to say anything nice, don’t say anything at all!
Another hit. Used ground turkey, and I will never use another recipe. Couldn’t be better.
Best! And better than beef!!!!
Jenn, I love your recipes and this one is a WINNER 🙂 Ground chicken is crazy good here and the tomato sauce is the secret weapon!!! I’ve made this 2x in the last week so I could freeze some for lunches. Thank you for writing recipes that truly work!!!! You have a great gift…thanks for sharing it with us. Xoxo
💗
It tasted kind of sweet. I make tacos all the time so I’m not sure what happened. Maybe I added too much tomato sauce. Other than that they were pretty good but I will probably try a different recipe next time.
Can you substitute Sofrito for the peppers/onions/sauce? If so how much would you use if I’m only making 1lb of meat (half the recipe).
Hi Jen, sofrito should work. I’m not certain how much you’ll need, but I’d guesstimate 1 to 1.5 cups.