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Ground Chicken Tacos

5 from 9 reviews

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!

  • Author: Olena of ifoodreal.com
  • Prep Time: 8 minutes
  • Cook Time: 24 minutes
  • Total Time: 32 minutes
  • Yield: 10 tacos 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican
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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

  1. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add garlic and onion, sauté for 2 minutes, stirring occasionally.
  2. Add bell pepper and sauté for 7 minutes, stirring occasionally.
  3. Add chicken, taco seasoning, smoked paprika and cook for 5 minutes, stirring occasionally and breaking chicken into pieces.
  4. Decrease heat to low, add tomato sauce and corn, and cook uncovered for 10 minutes.
  5. Add cilantro, radishes and salt; stir.
  6. 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!

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