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Chicken Tacos
These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.
Last month, I told you about The Family Dinner Cookbook and how it inspired me to create new traditions to make dinnertime more special and fun for my family. One idea from the book that I’ve already put into action is Taco Tuesdays. So far, it’s been a hit: the kids wake up on Tuesdays all “Yay, it’s taco night!” and I love it because tacos are quick and easy to make. We’ve tried all sorts of different tacos (definitely try these fish tacos) but these chicken tacos are the kids’ favorite. They’re a healthier spin on traditional beef tacos — and they’re just as good, if not better.
What you’ll need to make Chicken Tacos
How to make Chicken Tacos
To make them, begin by chopping your 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.
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Chicken Tacos
These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.
Ingredients
- 1/4 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
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (optional)
- 1-3/4 teaspoons salt
- 1 (8 oz) can tomato sauce (1 cup)
- 1/2 cup chopped fresh cilantro (see note)
- 12 hard taco shells
- 2 cups shredded lettuce or purple 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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I didn’t use bell peppers but this was still great. I made this on the weekend and froze it so we had two very quick/easy mid-week meals. With the stand & stuff style corn tortillas, we crisped them in the oven first. Then added taco meat and shredded cheese and back into the oven to melt the cheese before putting on the other toppings. It was SO good but we also enjoyed leftovers on flour tortillas. This recipe is a keeper.
My husband could only get ground turkey and not ground chicken at the store. Do you have any suggestions for using turkey in place of the chicken? I don’t want to lose any flavor. I love your recipes (my family does too!), both on your web site and in your cookbook. I must make one of your recipes at least 2-3 times a week. I am looking forward to your new cookbook. Thanks so much for sharing your talents Jenn. ~Cathy
Hi Cathy, so glad you like the recipes! 🙂 It’s fine to use ground turkey here without sacrificing flavor. Hope you enjoy!
This was delish!! However, next time I will cut back on the cayenne pepper-I love spicy foods, but this was a little too much spice. I also served with black beans and shredded cabbage, rather than iceberg-was a great crunch on the tacos. Will def. make again!
Winner winner chicken dinner!! It’s a perfect recipe! I’d give this 10 stars if I could, because the whole family loved it including the pickiest of eaters. I hardly strayed from the recipe except I omitted the cayenne. The roasted tomato salsa goes perfectly with these tacos. I’ve been a long time follower of Jenn and Once Upon A Chef, but for some reason finally tried this one. Thank you Jenn!!! ❤️
Awesome recipe! I’ve made it so many times, and it’s our fave for easy stay-in-weekend dinners. I usually double the recipe, and freeze about 7 ziplock bags with 400 grams (more than enough for two very hungry people!) in each.
Soooo good! My one year old loved it!! I didn’t have 2 lbs of chicken so I added a drained can of black beans, it was amazing!!!
Absolutely some of our family’s favorite tacos! 🌮
Pretty good but not my favorite
I can’t get hold of ancho chilli powder . What can I use instead? Ground chilli?
Yes, regular chili powder will work here. If you like heat, you could go with chipotle chili powder. Hope that helps!
Love this and all your recipes! Can you make ahead and freeze?
Glad you like this! Yes, the chicken mixture can be frozen. 🙂
I made these last night for dinner and they were wonderful! Recipe was easy to follow. I think I like them better than standard beef tacos.
Very nice mix of spices ! Tasted wonderful and everyone enjoyed the chicken tacos with the red cabbage and chihuahua cheese topping!
thank u!
Just made this this– a great, flavorful recipe that my kids really enjoyed. Can the filling be made ahead? If so, how would you suggest reheating?
Glad everyone enjoyed them! Yes, you could definitely make the chicken mixture ahead. I’d reheat in the microwave.
Taco Tuesday is elevated with this extremely delicious and easy recipe! I’ve made it with ground turkey and it’s so yummy! It’s a great dinner for a busy weeknight when we have sports and activities. Our kids love it and even their friends have asked their parents to make it. It’s been shared with a lots of people!! It makes more then enough for our family of five (3 hungry boys)!!
Loved it! Great way to sneak in veggies. The tacos were tasty & reheat well! Good for making taco salad as well.
Can this recipe be used with ground beef? Thank you.
Yep — hope you enjoy!
It seems to me this makes way more than 12 tacos. Is this correct?
12 servings is correct. Hope you enjoy if you make them!
12 GIGANTIC TACOS!
These chicken tacos were really delicious! I used yellow and orange bell peppers. I made some guacamole to go with them and offered sour cream and salsa as sides. Much better than the beef version! Thank you so much for another great recipe!
This was a very good recipe I will definitely use it again.
Made this for tacos later this week and took a sneak taste – SO delicious! I don’t like using the store-bought taco seasoning mixes, tend to be very salty and we don’t do much heat with our 4-year-old. This was just perfect, great balance of flavors, really easy and ‘invisible’ vegetables as a bonus! Pulled together very quickly with the vegetables in the food processor. I highly recommend this to anyone with kids who needs something make-ahead or same day.
I don’t make tacos a lot because I don’t enjoy the seasoning envelope. I’ve tried using less, different brands, mixing my own etc. Jenn, this recipe is delicious! The flavors are great! I’ve been looking for a chicken taco recipe lately and this one definitely fits the bill! Thanks so much!
Best tacos I’ve ever made. The meat also reheats very well. It stays saucy and doesn’t dry out. Love love love this recipe!
These were so good! Fresh, flavorful and so much healthier than the preservative-laden taco mix from the grocery store. Only change I made was to dice 2 tomatoes and use those instead of the tomato sauce. Thanks again for another simple yet delicious recipe.
I live in Texas so we have plenty of options for great tacos, but I made these for dinner and everyone loved them. Sauteeing the veggies and cooking them with the meat is brilliant – it gave the chicken an amazing flavor. Topped with cheese, lettuce, yogurt, and avocado made these a new family favorite. Thanks Jenn!
Hi I made this for dinner tonight and it was a winner (as is every recipe I tried so far) I served it in whole wheat wraps and also added some Splenda to the chicken. Thank you