Ground Chicken Tacos
This post may contain affiliate links, see my disclosure policy for details.
This Ground Chicken Taco recipe requires only a couple of ingredients and just a few minutes to prepare. It makes an amazing taco or burrito filling that’s lower in fat and higher in protein than its ground beef counterpart. Not just for Tuesday, this taco recipe will make any weeknight special.
Lately, I’ve been trying to get more protein into my meals, and this ground chicken taco filling has quickly become a go-to for me. I’ve been making it for dinner—and even sneaking it into breakfast tacos—and I honestly can’t get enough!
Ground chicken is such an easy swap for beef. It’s leaner but still packed with protein, and it cooks up just as quickly. It’s perfect for taco night with all your favorite toppings, and it’s a lifesaver for meal prep—I love having extra taco meat in the fridge for easy meals! Plus, it’s downright delicious. Simple, flavorful, and easy to throw together… what’s not to love?
And this isn’t just for Taco Tuesday! Use this filling in any recipe you would use ground beef taco meat in. It’s the perfect filling or topping for breakfast tacos, burritos, quesadillas, enchiladas, nachos, flatbread pizza, and more!
Why You Should Try Ground Chicken Taco Meat
- Fast and easy taco meat recipe, ready in less than 15 minutes.
- Versatile filling that can be added to so many meals and is perfect for meal prepping!
- Tacos with ground chicken are lower in fat than ground beef and a good source of protein.
- Kids love these tacos!
Taco Chicken Recipe Ingredients
This recipe only requires a few simple ingredients. Make sure your ingredients are fresh, especially the seasoning spices, for best results.
Ground Chicken – I recommend a 92% lean, 8% fat blend. Avoid super lean chicken, like 99% lean, if you can.
Taco Seasoning – use store-bought taco seasoning or make a quick and easy homemade Mexican seasoning blend
Olive Oil
Water – for deglazing the pan
Step by Step Instructions
This recipe is so easy to put together. Just follow these 3 simple instructions.
Step 1
Heat the olive oil in a large skillet over medium heat.
Add the ground chicken and cook for about 8-10 min until cooked through and big chunks are no longer pink.
Stir in the taco seasoning and cook for another minute.
Step 2
Near the end of cooking, add 1–2 tablespoons of water to deglaze the pan, scraping up the brown bits with a wooden spoon.
This adds extra flavor and a bit of moisture to the chicken. Give the chicken a final stir to coat everything evenly, then remove from the heat.
Step 3
Serve in a flour tortilla with salsa, lettuce, salsa, avocado, and sour cream, alongside some refried beans and Mexican rice.
Tips & Tricks
- The more fat in the chicken, the more flavor and moisture it will have. I like 92% lean 8% fat ground chicken. Avoid 99% lean chicken.
- Chicken cooks quickly, so stir frequently and remove from heat as soon as it’s fully cooked (165°F internal temperature).
Substitutions & Variations
- Ground turkey or lean ground beef can be used in place of ground chicken.
- You can also use a plant-based meat alternative like Beyond Meat or Impossible for a vegetarian/vegan option.
- Add in diced onions and fresh garlic for extra flavor. Add other veggies like shredded zucchini and roasted or sauteed bell peppers for extra nutrients.
- Use corn tortillas or taco shells instead of flour tortillas.
How to Serve Ground Chicken Taco Meat
This seasoned ground chicken is perfect for taco salads, enchiladas, quesadillas, nachos, burrito bowls, lettuce wraps, and more!
Best Taco Toppings
One of the absolute best things about tacos and burritos is how personally customizable they are. These are just a few of my favorite taco toppings:
- Shredded Lettuce
- Diced Tomatoes
- Salsa or Pico de Gallo
- Guacamole or sliced avocado
- Diced raw onion or pickled onions
- Shredded cheddar cheese
- Sour Cream
- Pickled or raw jalapeno
- Cilantro
- Hot sauce or taco sauce
- A squeeze of fresh lime juice
Storage and Reheating Instructions
Store the leftover ground chicken mixture in an airtight container in the fridge for 3-4 days.
You can also freeze the cooked taco meat for up to 3 months. Allow the cooked chicken to cool completely then transfer to a freezer safe bag. I like to spread the ground meat on a baking sheet and freeze it then transfer it so it doesn’t all clump together when freezing. Thaw completely in the fridge before using.
Reheat leftover chicken taco meat in a skillet on low heat with a tablespoon or two of water until heated through.
Or place the leftovers in a microwave safe dish and reheat in the microwave for 45-60 seconds until warmed through.
FAQs
Ground chicken is cooked through when it reaches a temperature of 165F on a meat thermometer and is no longer pink on the inside.
Store bought chicken taco seasoning usually contains lime flavoring, and regular taco seasoning does not. Also, you don’t have an option to control the spice level in chicken taco seasoning as you do in traditional taco seasoning.
You can also make my Homemade Taco Seasoning, it’s delicious on fish, chicken, turkey, or beef tacos.
Use 1 ½ teaspoons each of chili powder, garlic powder, and ground cumin. If you have paprika, one teaspoon of that for color and flavor is great as well. Add salt and pepper to taste.
Similar Recipes
Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
Ground Chicken Tacos
Ingredients
Ground Chicken Taco Filling
- 1 lb ground chicken 92% lean, 8% fat
- 2 tablespoons olive oil
- 3 tablespoons taco seasoning storebought or homemade (recipe below)
- 2 tablespoons water
Homemade Taco Seasoning
- 1 tablespoon ground Cumin
- 1 tablespoon Chili Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder or Dehydrated Onion
- 1 tablespoon Smoked Paprika
- 1 teaspoon dried Oregano flakes
- 1 teaspoon ground Coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- To make the taco seasoning, combine all the spices together until well mixed.
- Heat a 12” skillet over medium heat with 2 tablespoons of olive oil. Add the ground chicken and cook for a minute.
- Start to break up the pieces of meat and stir constantly for about 8-10 minutes until cooked through and big chunks are no longer pink in the middle. The chicken should register 165 degrees F on a meat thermometer.
- Add the taco seasoning and stir to coat the chicken. Cook for 1 minute and add then add the 2 tablespoons of water. Give the chicken another stir to coat every morsel and then turn off the heat.
- Serve your taco filling in a flour tortilla with lettuce, salsa, guacamole, and sour cream.
Notes
- Ground chicken is done cooking at 165 degrees F
- I like 92% lean, 8% fat ground chicken for this recipe. The fattier chicken has the best flavor and it’s not as dry as 99% lean blend.
