Ground chicken tacos are an absolute game-changer for weeknight dinners, and once you master this recipe, you’ll be making them constantly. There’s something so satisfying about seasoning perfectly cooked ground chicken with warm spices, nestling it into soft tortillas, and topping it with all your favorite fresh toppings. This is the kind of recipe that brings everyone to the table—it’s lighter than beef tacos but absolutely packed with flavor, and it comes together in under 30 minutes.
What I love most about ground chicken tacos is their versatility. You can serve them with classic Mexican-inspired toppings like cilantro, lime, and cotija cheese, or you can get creative with your own combinations. The beauty of this recipe is that the seasoning is so well-balanced and flavorful that even if you’re using the leanest ground chicken, it never tastes dry or bland. The key is in the technique and the quality of your spices.
I’m sharing my absolute best method for making ground chicken tacos that are juicy, flavorful, and restaurant-quality. This recipe uses a combination of dried spices that bloom beautifully when they hit the hot pan, plus a touch of tomato paste and chicken broth to create the most amazing sauce that coats every bit of that ground chicken. If you’re looking for a healthier alternative to traditional beef tacos or just want to switch things up, this is going to become your new favorite.
The beauty of this recipe is how customizable it is. Serve it with our pineapple coleslaw for a tropical twist, or keep it traditional with shredded lettuce and pico de gallo. You can also pair these with our famous Rotel dip as a side. Some people love serving ground chicken tacos alongside creamy grits for a fun fusion meal, or you can keep it simple with just rice and beans.
One of my favorite things about this recipe is how it teaches you proper seasoning techniques. The spices are toasted slightly in the hot oil before you add the chicken, which deepens their flavors and creates a more complex taste profile. This is a technique I learned from professional chefs, and it makes such a difference. You can taste the difference immediately—it’s the secret that separates good tacos from absolutely incredible tacos.
I recommend using a 93/7 lean ground chicken for the best results. It has just enough fat to keep the meat moist and tender, while still being a healthier option than ground beef. If you can find it freshly ground at your butcher counter, even better. The freshness makes a noticeable difference in the final dish. You’ll also want to use soft flour or corn tortillas—I prefer flour for their tenderness, but corn tortillas are more authentic and work beautifully too.
This recipe makes enough for about 8-10 tacos depending on how generous you are with your filling. It’s perfect for a family dinner, and any leftovers can be stored in an airtight container in the refrigerator for up to three days. I love using leftovers for taco salads, nachos, or even mixing them into scrambled eggs for breakfast. For more ground chicken inspiration, check out our guide to similar ground meat recipes, or explore our keto-friendly variations.
Let me walk you through every step to ensure your tacos turn out absolutely perfect. The most important thing is not to rush the cooking process. Let that chicken get a nice golden color before you add your liquid, and really take time to incorporate all those beautiful spices. The result will be tacos that taste like they came from your favorite taco stand, but made with love in your own kitchen.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds ground chicken (93/7 lean)
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt (plus more for seasoning)
- 0.5 cup low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 8-10 flour or corn tortillas, warmed
- Fresh cilantro for garnish
- Diced red onion for topping
- Cotija cheese, crumbled
- Sliced jalapeños
- Fresh lime wedges
- Shredded lettuce
Instructions
- Gather all your ingredients and measure out your spices into a small bowl. This mise en place will make the cooking process smooth and stress-free.
- Heat olive oil in a large skillet over medium-high heat. Let it get nice and hot—you want it shimmering but not smoking.
- Add the ground chicken to the hot oil, breaking it up with a wooden spoon or spatula as it cooks. Don’t stir it constantly—let it sit for about 30 seconds between stirs so it can get a nice golden color.
- Continue cooking the chicken for about 5-6 minutes, stirring occasionally, until it’s completely cooked through and golden brown. There should be no pink remaining.
- Add the diced onion to the pan with the cooked chicken and stir well. Cook for about 1-2 minutes until the onion becomes fragrant and starts to soften.
- Add the minced garlic to the pan and cook for another 30 seconds, stirring constantly so it doesn’t burn. The aroma should be absolutely incredible at this point.
- Stir in the tomato paste and cook for about 1 minute, stirring constantly to coat the chicken and onions. This helps deepen the flavors.
- Add all your spices—the cumin, chili powder, smoked paprika, cayenne, oregano, black pepper, and salt—to the pan at once. Stir constantly for about 30 seconds to bloom the spices in the hot oil. This is where the magic happens.
- Pour in the chicken broth, fresh lime juice, and apple cider vinegar. Stir everything together until well combined.
- Let the mixture simmer for about 3-4 minutes, stirring occasionally, until the sauce reduces slightly and coats the chicken beautifully. The chicken should look glossy and flavorful.
- Taste the filling and adjust seasonings as needed. Add more lime juice if you want more brightness, or more salt if needed. Remember that the toppings will add additional flavors too.
- Warm your tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are essential for the best taco experience.
- To assemble, place a tortilla on your plate and add about 3-4 tablespoons of the ground chicken mixture down the center.
- Top with fresh cilantro, diced red onion, crumbled cotija cheese, sliced jalapeños, and shredded lettuce according to your preferences.
- Serve immediately with lime wedges on the side for squeezing over the top. These are best enjoyed fresh and warm.
Pro Tips
Toppings Matter: The toppings are just as important as the filling. Fresh cilantro, lime juice, and good quality cotija cheese really elevate these tacos. Don’t skip the lime wedges—the acidity is crucial.
Spice Level: If you prefer milder tacos, reduce the cayenne pepper to 0.25 teaspoon. If you like heat, feel free to add more. You can also serve hot sauce on the side.
Tortilla Types: Flour tortillas are softer and more forgiving, while corn tortillas are more traditional and have a wonderful corn flavor. Try both and see which you prefer.
Ground Chicken Quality: Look for 93/7 lean ground chicken at your butcher counter. It has enough fat to keep the meat moist while remaining a healthy option. Avoid ultra-lean varieties as they tend to dry out.
Vinegar Substitution: If you don’t have apple cider vinegar, you can substitute with white wine vinegar or red wine vinegar. It adds a subtle tang that balances the spices beautifully.
Make It Keto: Skip the tortillas and serve this filling over cauliflower rice or lettuce wraps for a low-carb version. The filling itself is already very low in carbs.
Leftover Ideas: Use leftover taco filling for nachos, taco salads, quesadillas, or even mixed into scrambled eggs for breakfast. It keeps well and tastes great repurposed.
Cooking Temperature: Don’t let the skillet temperature drop too much when you add the onions and garlic. Maintaining medium-high heat ensures proper browning and flavor development.
Broth Consistency: If your sauce is too thick, add more broth one tablespoon at a time. If it’s too thin, let it simmer longer to reduce. The consistency should coat the chicken but not be soupy.