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Ground Chicken Tacos
MexicanHigh-ProteinGluten-Free

Ground Chicken Tacos

A mexican dinner built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

30 min total
4 servings
Skillet
Calories
290 kcal
Protein
26g
Carbs
22g
Fat
10g

Ingredients checklist

Numbered instructions

1Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
2Add minced garlic and bell pepper and sauté for 4–5 minutes until pepper is tender.
3Add ground chicken, breaking it apart with a spoon, and cook for 5–6 minutes until no pink remains.
4Sprinkle taco seasoning and smoked paprika over the chicken and stir to coat. Cook 1 minute to toast the spices.
5Pour in tomato sauce, reduce heat to medium-low, and simmer for 5–7 minutes until sauce thickens.
6Warm corn tortillas in a dry skillet. Fill with chicken and top with cilantro, avocado, and a squeeze of lime.

Chef's Tips

Ground chicken is lean and dries out quickly — the tomato sauce keeps it moist during simmering.
Make your own taco seasoning: 1 tsp each chili powder and cumin, 1/2 tsp garlic powder and onion powder, pinch of cayenne.
Char corn tortillas directly over a gas flame for 20–30 seconds per side for flexible, flavorful wraps.
This filling freezes well — make a double batch and store for up to 3 months.

Recipe Variations

Lettuce Wrap Tacos: Swap tortillas for large romaine leaves for a keto-friendly low-carb version.
Chipotle Chicken Tacos: Add 1–2 minced chipotle peppers in adobo sauce for smoky, deep heat.
Street Taco Style: Use double-stacked small corn tortillas topped simply with white onion, cilantro, and lime.