30 minute Ground Chicken Tacos cooked with vegetables and all the fixins in one skillet for a healthy taco family meal. Perfect for busy weeknights and kids absolutely love these chicken tacos!
Chicken Tacos
These ground chicken tacos is the most easy taco recipe I have ever made. Besides Instant Pot chicken tacos where I throw in all the fixings in the pot at the end. 🙂
What can I say, I love tacos but I don’t love to prepare all toppings and putting them in different bowls. Then wrapping up leftovers blah-blah-blah. For once, I made Taco Tuesday a real thing within half an hour.
To make the taco filling healthy, I used only 1 lb of ground chicken breast and loaded it with over 1 lb of veggies. Using ground meat makes these chicken tacos super quick. And the best part is – there aren’t much extra toppings to prepare because they are all mixed in one humongous size skillet.
How to Make Chicken Tacos
- Start by sautéing the vegetables: garlic, onion and bell peppers. It has proven to be a winning combination with chicken => baked chicken with peppers + onions + mushrooms + cheese.
- Then I add only two but rather flavourful spices: taco seasoning and smoked paprika. Frying them in oil is a quick way to deepen their flavour. Ground chicken cooks really fast – just make sure to break it into pieces with spatula.
- Add corn: canned, fresh or frozen corn for more “veggie factor”, sweetness and extra crunch.
- Add low sodium tomato sauce to “marry” taco filling together and to add “sauciness” factor because let’s be honest – chicken can be dry, especially chicken breast. Not in my ground chicken tacos though.
- Add radishes to strengthen the “veggie factor” and probably “sauciness” too. I picked up a bunch of a milder radish variety at the farmers market, can’t remember the name though. You can use less or let everyone add at the table. Radishes add extra crunch and zest to tacos.
Tips and Servings Chicken Tacos
- Use ground turkey if you do not have ground chicken.
- Skip radishes or use shredded jicama or turnip instead.
- Low sodium canned tomato sauce and taco seasoning makes more healthy chicken tacos.
- To make low carb taco bowls, skip tortillas.
- If you have gas stove, warm up tortilla right on the burner to char the edges. Yum!
These are the toppings you can use for tacos, some are ambitious. 🙂
- Greek yogurt (healthier) or sour cream.
- Shredded cheese.
- Diced avocado or creamy guacamole, or salsa guacamole kills 2 birds at once. 🙂
- Salsa or pico de gallo (ambitious). 🙂
How to Make Ahead and Store Leftovers
Welcome to my food blogger’s life – cooking dinner at lunch time Monday – Friday.
For serving cooked tacos later, I placed taco filling in small slow cooker and turned on “keep warm”. The only fixins I had to prepare were limes, crumbled feta cheese and Greek yogurt.
We used Food for Life organic corn tortillas which fell apart on a first bite for kids, and on a second one for adults. Taco salad it was, delicious nonetheless. Or make a chicken taco bowl.
To make ahead and cook later, you can chop garlic, onion and bell pepper and refrigerate for up to 3 days. You can also slice radishes. That is when meal prep containers with 2 sections come in handy. 🙂 Then just cook when ready. makes a weeknight healthy dinner a breeze.
Refrigerate leftovers for up to 5 days in an airtight container. Since filling is saucy and radishes are sturdy, there is not much to get soggy in this chicken taco filling. Reheat on a skillet with a splash of water on low heat. That’s it!
These ground chicken tacos by far is my fastest and easiest taco recipe. Enjoy and be healthy!
More Healthy Taco Recipes
- Fish tacos – better than any food truck.
- Buffalo chicken tacos – this combo just works!
- Shrimp tacos in 15 minutes with store bought slaw mix.
- Kale tacos using farmer’s market bounty or your begging veggie drawers.
And may I suggest homemade kombucha to go with tacos? Any time of the year!
Ground Chicken Tacos
30 minute Ground Chicken Tacos cooked with vegetables and all the fixins in one skillet for a healthy taco family meal. Perfect for busy weeknights and kids love these chicken tacos!
- Prep Time: 8 minutes
- Cook Time: 24 minutes
- Total Time: 32 minutes
- Yield: 10 tacos 1x
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
Ingredients
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 2 large bell peppers, finely chopped
- 1 tbsp avocado oil
- 1 lb ground chicken (I used breast)
- 1 tbsp taco seasoning
- 1 tsp smoked paprika
- 1 cup low sodium tomato sauce
- 1 1/2 cups frozen corn (thawed) or 1 can (drained)
- 1/2 cup cilantro, chopped
- 1 bunch radishes, sliced
- 1 tsp salt
- Organic corn tortillas
- Lime, cheese and Greek yogurt, for serving
Instructions
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add garlic and onion, sauté for 2 minutes, stirring occasionally.
- Add bell pepper and sauté for 7 minutes, stirring occasionally.
- Add chicken, taco seasoning, smoked paprika and cook for 5 minutes, stirring occasionally and breaking chicken into pieces.
- Decrease heat to low, add tomato sauce and corn, and cook uncovered for 10 minutes.
- Add cilantro, radishes and salt; stir.
- Serve hot over corn tortillas with lime, crumbled feta or shredded Monterey Jack cheese and Greek yogurt.
Notes
For serving cooked tacos later, I placed taco filling in small slow cooker and turned on “keep warm”. The only fixins I had to prepare were limes, crumbled feta cheese and Greek yogurt.
To make ahead and cook later, you can chop garlic, onion and bell pepper and refrigerate for up to 3 days. You can also slice radishes. That is when meal prep containers with 2 sections come in handy. 🙂 Then just cook when ready. makes a weeknight healthy dinner a breeze.
Refrigerate leftovers for up to 5 days in an airtight container. Since filling is saucy and radishes are sturdy, there is not much to get soggy in this chicken taco filling. Reheat on a skillet with a splash of water on low heat. That’s it!
Did you make this recipe? Please give it a star rating in the comments.
I’m a Texan and surrounded by tons of little taco shops, so I am pretty picky about tacos. For me, as I was cooking it I was really excited about the smells and flavor, up until I put in the tomato sauce. For us, it kind of overpowered the flavor, even after adding additional taco seasoning and smoked paprika. It’s a great way to utilize ground chicken or turkey. Next time I’m going to try maybe a tablespoon or so of tomato paste diluted, and then add some chicken broth or maybe salsa verde or something to brighten it up a bit. Don’t get me wrong: we were very satisfied and cleaned our plates, just might rework to match our Texan palette 😉
★★★★
Oh, and another idea might be to toast the corn in the pan to char it a bit before adding, as you do the tortillas, so it has almost an elote flavor and feel.
★★★★★
Turned out very yummy! Did not use radish though and used a little less of tomato sauce. Served with a side of rice and beans. 😃
Substituted picante sauce for tomato sauce. Yummy
★★★★★
Thanks for sharing with me! I am happy you enjoyed the tacos!
Was very good I have two picky eaters when it comes to trying new recipes but they loved it and want it again!…added extra taco seasoning with a 1/4 of water
★★★★★
Thank you for your wonderful review, Kay!
I never use recipes from blogs and this week, I have used several of yours. They are so easy and healthy and my husband LOVES them! Thank you!
★★★★★
Made me smile. Happy to hear, guys! 🙂
So delicious and easy!! It’s a favorite in our home!
★★★★★
So happy to hear, Miranda!
Just wondering if we don’t have radishes on hand. What would be a alternative?
You can just skip radish.:)
Can’t believe I haven’t left a review yet. I’ve already made these tacos three times since I found this recipe recently. I guess that says how much we love this dish. Yesterday I added black beans instead of corn to it and it was delicious.
★★★★★
Haha. So happy to hear! Tried any of my other tacos yet?
YES! Black BEANS! No corn! More protein!
★★★★★
This has been my favorite recipe to try so far! I’ve been cooking for my family (parents and brother) a couple times a week to help them with eating healthy and to show them that meals can be tasty, convenient, and healthy! We are all so busy, but I like to take a little time out to make healthy eating convenient for them (not to mention cheaper than eating out). Also, I doubled this recipe and there were no leftovers haha I am turning into your biggest fan 🙂
★★★★★
Yay! Good for you! I think there is a stigma that healthy food is not tasty. That’s a very old wives tail from back who knows when. And other problem is people do not try new things. I think it’s just comfortable life and human nature. It blows my mind how many people just don’t care what they eat. So, good for you!!!
HI Olena, I’m on week 2 of your meal plan and used your version of this with ground turkey instead of ground chicken, It was delicious. Family wiped it out!
★★★★★
Yay!!! Ground chicken tacos or ground venison tacos – doesn’t matter. I use any meat and venison a lot because my mom supplies us with it.
Delicious ground chicken tacos my whole family enjoyed. Even super picky 3 year old went for seconds.
★★★★★
I don’t quite understand how this taco seasoning works… What is it made of? How does it taste? These tacos look great! Now I know what I am gonna do this week end! I LOVE TACOS! that is one of the 2 or 3 things stereotypically correct about Mexicans.
Taco seasoning is a mix of certain spices, you can make it at home yourself, here is the recipe. I don’t think you will be able to find it in Mexican grocery stores because I think it was invented by Americans who really love anything Mexican. You literally can add taco seasoning to any food and it becomes Mexican.:)
yeah, that is definitely not Mexican, I have never tried something like that in my tacos, but it sure sounds delicious! hahahahaha that is a nice way to just turn food into mexican style
After reading your post, I knew I was making this for dinner. What I thought was extra tomato sauce that I had tossed in the freezer to use at a later date, ended up being enchilada sauce. I just moved forward with the recipe but didn’t add the extra spices, tossed in all the fresh and frozen veggies I could find. It was DELICIOUS. I LOVE TACOS, and now I have a healthy version that I can whip up in no time. Thanks for the wonderful recipe and inspiration.
I would do the same. You are welcome!:)