Ground Chicken Tacos

These easy Ground Chicken Tacos are juicy, perfectly seasoned, and perfect for hectic weeknights. They are also lightning fast, ready in about 15 minutes.

Are these real, authentic Mexican tacos? Absolutely not. Are they good? You bet your burrito they are. 

Ground chicken taco meat is perfect to have for easy weeknight dinners at busy times when you’re more likely to choose carry-out or delivery over a healthy dinner. Now you can have something really delicious, easy, and healthy in record time.

While most recipes call for just a packet of taco seasoning thickened with water, this version adds tomato sauce, apple cider vinegar, and a little bit of brown sugar for deeper, saucier flavors. The meat isn’t spicy, though, so if you are craving the heat, add cayenne pepper, red chili flakes, or pass the hot sauce at the table.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Taco seasoning: Ingredients for the spices needed are right in the recipe card. Or, substitute one packet of store-bought taco seasoning.
• Tomato sauce: 1 (6-ounce) can of tomato paste plus ½ cup water may be substituted for the tomato sauce.
• Apple cider vinegar: You can also use white vinegar or red wine vinegar. They both taste good!
• Brown sugar: Just 1 teaspoon, and feel free to leave it out if that sounds weird to you.
• Tortillas: You can fry soft corn tortillas until crispy or buy crunchy ones from the store. Or, use flour tortillas.

Step-by-step instructions

1. To make homemade taco seasoning, in a small bowl, whisk together chili powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like ½ tsp), Whisk in cornstarch if desired. (Or, substitute one packet of store-bought taco seasoning).

2. In a large skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning, garlic, and oregano until fragrant, about 30 seconds.

3. Add ground chicken and cook, stirring occasionally with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes.

4. Stir in tomato sauce, vinegar, and brown sugar into the chicken mixture. Bring to a simmer and cook until the juices have thickened, about 4 minutes. Season to taste with salt and pepper.

5. Divide filling evenly among tortillas and serve with healthy garnishes such as shredded lettuce, cilantro, onions, and avocado.

Recipe tips and variations

• Yield: This recipe makes about 4 cups chicken taco meat, enough for 4 servings, 1 cup each. You can get 2-4 tacos out of 1 serving depending on how much you use in each taco.
• Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Make ahead: The taco seasoning can be made ahead and stored in the pantry for up to 6 months. The taco meat can be made, cooled, and refrigerated up to 3 days in advance.
• Freezer: Cool the cooked meat, then transfer it to a freezer-safe bag and press flat to gently squeeze out the air from the bag as it seals. Label, date, and freeze up to 2 months. Thaw overnight in the refrigerator.
• More meats: Change up this ground chicken recipe and make ground turkey tacos, ground beef tacos, or ground pork tacos the same way.
• Chicken taco bowls: Add the cooked meat to a bowl with chopped lettuce, beans, tomatoes, scallions, and a creamy cilantro lime dressing for a delicious taco salad.
• Salsa: Try all my Chipotle copycat salsas like pico de gallo, medium tomatillo salsa, crunchy corn salsa, or spicy hot salsa. Or, try a squeeze of fresh lime juice.
• Slow cooker: This recipe is perfect for a DIY taco bar! First, sauté the onions in a skillet on the stove. Add the taco seasoning, garlic, and dried oregano. Add the ground chicken and cook until almost done. Move the meat to the slow cooker and add the sauce, brown sugar, cider vinegar, and tomato sauce. Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours.
• DIY taco shells: Learn how to fry tortillas to make your own crispy corn taco shells.
• More taco recipes: Try Grilled Fish Tacos, Carne Asada tacos, Ground Beef Tacos, or shrimp tacos made from Grilled Shrimp Skewers.

Sides for Taco Tuesday

Slow Cooker Recipes

Slow Cooker Black Beans

Mexican Recipes

Homemade Mexican Rice

Chipotle Copycat Recipes

Chipotle Cilantro Lime Rice (Copycat)

Chipotle Copycat Recipes

Chipotle Guacamole (Copycat)

Ground Chicken Tacos

By Meggan Hill

These easy Ground Chicken Tacos are juicy, perfectly seasoned, and perfect for hectic weeknights. They are also lightning fast, ready in about 15 minutes.

Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Servings 4 servings (1 cup each)

Course Main Course

Cuisine American, Mexican

Calories 204

5 from 17 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the taco seasoning (see note 1):

• ▢ 1 tablespoon chili powder
• ▢ 1 1/2 teaspoons ground cumin
• ▢ 3/4 teaspoon paprika
• ▢ 1/2 teaspoon ground coriander
• ▢ 1/4 teaspoon cayenne pepper
• ▢ salt
• ▢ 1 teaspoon cornstarch (optional)

For the tacos:

• ▢ 1 teaspoon olive oil or vegetable oil
• ▢ 1 medium onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried oregano
• ▢ 1 pound ground chicken
• ▢ 1 (8 ounce) can tomato sauce (see note 2)
• ▢ 2 teaspoons apple cider vinegar
• ▢ 1 teaspoon brown sugar (see note 3)
• ▢ Salt and freshly ground black pepper

For serving:

• ▢ tortillas (see note 4)
• ▢ shredded lettuce , diced tomatoes, and diced avocado
• ▢ minced fresh cilantro and onion
• ▢ shredded cheddar cheese or crumbled cotjia cheese
• ▢ sour cream
• ▢ hot sauce

Instructions 

To make the taco seasoning:

• In a small bowl, whisk together chili powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like ½ teaspoon), Whisk in cornstarch if desired. (Or, substitute one packet of store-bought taco seasoning).

To make the tacos:

• In a large skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning, garlic, and oregano until fragrant, about 30 seconds.
• Add ground chicken and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.
• Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper. Serve with tortillas and all your favorite toppings.

Notes

1. Taco seasoning: Ingredients for homemade are right in the recipe card in the amount you need. Or, substitute one packet of store-bought.
2. Tomato sauce: 1 (6 ounce) can tomato paste plus ½ cup water may be substituted for the tomato sauce.
3. Brown sugar: Just 1 teaspoon, and feel free to leave it out if that sounds weird to you.
4. Tortillas: You can fry soft corn tortillas until crispy or buy crunchy ones from the store. Or, use flour tortillas or even lettuce leaves for taco lettuce wraps.
5. Yield: This recipe makes about 4 cups chicken taco meat, enough for 4 servings, 1 cup each. You can get 2-4 tacos out of 1 serving depending on how much you use in each taco.
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 cup (meat only)Calories: 204kcalCarbohydrates: 7gProtein: 21gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 98mgSodium: 106mgPotassium: 718mgFiber: 2gSugar: 2gVitamin A: 850IUVitamin C: 3mgCalcium: 43mgIron: 2mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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