If you don't feel like cooking, stop right there because these ground chicken tacos only take 15 minutes. I’ve made my fair share of taco recipes, but this one is a game-changer for that busy 5pm hour! We're talking a hearty, cooked meal of juicy ground chicken taco meat and pantry staples like salsa and taco seasoning. It's actually inspired by the taco meat I use for 20-minute turkey taco quinoa bowls!
Whether you're a busy working professional, meal prepping, or just someone who loves a good taco, this recipe for ground chicken tacos is here to make a damn good dinner that feels effortless. Let’s get cooking!
Key Ingredients & Notes
- Ground chicken - Ground turkey could also work! The key here is to not go too lean with your ground meat because a little fat helps prevent the meat from getting too dry. I usually work with 93% lean ground chicken with delicious results.
- Salsa - Any salsa will work, but I suggest using a thicker one for depth of flavor. I use the pepita salsa from Trader Joe's, and it has the perfect consistency for this recipe (it's also one of my favorite store bought salsas!). If you only have thinner or watery salsa, try adding one or two tablespoons of tomato paste when you add your taco seasoning.
- Taco seasoning - Feel free to use store bought or homemade, whatever you prefer! I've been loving the Siete brand, but I often swap in a good Southwest or chipotle seasoning when I can find it. If your seasoning is salt-free, be sure to add some salt to your taco meat (recipe card will have full details on this).
- Toppings - I honestly think more is more when it comes to toppings. I'm obsessed with feta or cotija cheese with onions, fresh cilantro, and lime on most tacos. Avocado is always a hit, and if you have some time, this delicious loaded guacamole.
See recipe card for full ingredients list and quantities.
Love a no-fuss taco dinner? Check out these vegetarian black bean tacos next! They're some of the heartiest veg black bean tacos I've ever had, and they're done in about 30 minutes.
Let's Make These Tacos!
- Step 1: Preheat a sauté pan with olive oil over medium heat. Add onions and sauté for a few minutes, then add ground chicken. Turn heat down slightly (low-medium), and cook the onions and chicken together for a couple minutes, breaking up the chicken as you cook. Add taco seasoning and continue to brown, until almost fully cooked through.
- Step 2: When turkey is almost fully cooked through, add your salsa and use a wooden spoon or spatula to stir and break up turkey, incorporating the salsa throughout.
- Step 3: Stir in black beans and simmer everything together for another 2-3 minutes until everything fully cooked and heated through.
- Step 4: If desired, heat up corn tortillas in the microwave or lightly fry them in olive oil in a separate pan. You can leave the taco meat covered on low on the stovetop while you do this. Then assemble each with the ground chicken taco meat and toppings. We love feta, onions, cilantro, and lime!
Sustainability Tips
- Don't be afraid to use up what's in your pantry! If you don't have one of the ingredients on the list, in some cases you can work with what you have without making a trip to the store. Other beans instead of black beans (pinto, garbanzo, white beans), tortilla chips instead of corn tortillas, etc.
- Storing cilantro to make it last. When you purchase your cilantro, rinse it well and store upright in a glass or jar with water in your fridge. If it came in a plastic bag or or other plastic container, save that for storing partly used veggies or keeping food scraps in your fridge for compost.
- Use up veggies. If you have some veggies you'd like to use up, you can add them into the skillet with the onion. Carrots, bell peppers, potatoes, greens... as long as they're diced up small and uniform, they'll blend into the texture and add flavor.
- Change up leftovers. If you made a full batch for one or two people, or just don't feel like eating the same thing twice, don't throw away leftovers! Use leftover taco meat in burrito bowls, nachos, taco stuffed sweet potatoes, or taco sweet potato bowls using roasted sweet potatoes as a base.
Ground Chicken Tacos FAQ
Avoid going too lean with your meat. I love using 93% lean and cooking the meat on medium-low to avoid it cooking too quickly and drying out!
Store any leftover ground chicken taco meat in an airtight container in the fridge for up to five days. Store toppings and tortillas in other separate containers, and assemble once ready to eat leftovers.
Yes! Make this a freezer meal by fully preparing the chicken taco meat, allowing it to cool, then store in the freezer in an airtight container for up to three months. Thaw overnight in the fridge and reheat on the stovetop for a low effort dinner.
Pairing Ideas
If you have a little extra time, all of these recipes are delicious both as toppings or side dishes with these tacos!
Did you try these delicious ground chicken tacos? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
📖 Recipe
Quick and Easy Ground Chicken Tacos (Ready in 15 Minutes!)
- Total Time: 15 minutes
- Yield: ~8 tacos
Description
These easy ground chicken tacos are a quick, flavorful, and protein-packed meal perfect for busy weeknights. Made with seasoned ground chicken, salsa, and classic taco spices, they come together in just 15 minutes! Serve them in your favorite tortillas with all the toppings for a fresh and delicious taco night.
Ingredients
- 1 tablespoon olive oil
- ½ onion, diced small
- 1 pound ground chicken (93% lean recommended)
- 1 tablespoon taco seasoning
- ½ thick salsa
- 1 14-ounce can black beans, drained and rinsed
- 6-8 corn tortillas
- Salt and pepper, to taste
- Toppings: diced onions, fresh cilantro, avocado, cheese (feta, cotija, Jack, etc.), lime, sour cream, diced tomato, shredded lettuce
Instructions
- Brown onion and chicken. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes to soften, then add ground chicken and taco seasoning. Reduce heat to medium-low, and break up the chicken with a wooden spoon or spatula as you sauté for another 3-4 minutes, until chicken is almost completely cooked through.
- Add salsa and beans. When chicken is almost completely cook through, add the salsa and work it into the chicken as you sauté. When chicken is cooked through, add black beans and stir. Allow the taco meat to simmer on low for 2-3 more minutes, until everything is fully heated through. Taste and season with more salt and pepper if needed.
- Assemble and serve. While chicken finishes simmering, lightly pan fry corn tortillas in a bit of olive oil in a separate pan, or microwave them for a few seconds to help soften. Spoon hot taco meat into tortillas, and top with all the toppings! We're obsessed with onions, cilantro, feta, and lime.
Notes
- Meal prep. To meal prep, make this taco meat as instructed, but don't assemble any tacos. Store the fully cooked and cooled taco meat in the fridge in an airtight container, and reheat portions as needed throughout the week. You can also freeze the prepared meat for up to 3 months.
- Substitutions. Use ground turkey instead of ground chicken, if desired! If your taco seasoning does not have salt, add in ½ teaspoon with taco seasoning in Step 1.
- Leftovers. If you're a family or person that doesn't love eating the same exact thing too many times in a row, use up leftovers in burrito bowls, burritos, or nachos!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos, without toppings
- Calories: 395
- Sugar: 1.9 g
- Sodium: 552.8 mg
- Fat: 14.2 g
- Carbohydrates: 40.4 g
- Fiber: 10.5 g
- Protein: 28.5 g
- Cholesterol: 96.3 mg
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