Can I make the taco seasoning ahead of time?

Yes. Mix the chili powder and ground cumin together and store in an airtight container for up to 3 months. This makes weeknight prep even faster.

What's the best way to reheat leftover ground chicken taco meat?

Reheat gently in a skillet over medium heat with a splash of water, stirring occasionally, until warmed through (2–3 minutes). Avoid high heat, which can dry out the lean meat.

Can I use ground turkey instead of ground chicken?

Yes. Ground turkey works well as a direct swap and will cook in the same time. Adjust seasoning to taste if needed.

How do I prevent the ground chicken from becoming tough?

Use 93% lean ground chicken and avoid overworking it when browning. Simmer gently rather than boil, and don't cook past the point when the meat is cooked through.

Can I double this recipe for meal prep?

Yes. Double all ingredients and store the cooked taco meat in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Ground Chicken Tacos (15-Minute Weeknight Dinner)

Name: Ground Chicken Tacos (15-Minute Weeknight Dinner)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Mexican & Tex-Mex-Inspired
Ingredients: 1 pound 93% lean ground chicken (see Recipe Notes); 3 tablespoons olive oil; ½ yellow onion, finely diced; kosher salt and ground black pepper, to season; 1 tablespoon tomato paste; homemade taco seasoning (below, see Recipe Notes); ½ cup water; for serving, as desired: flour tortillas, shredded lettuce, shredded cheese, sour cream or avocado crema, salsa of choice, guacamole or mashed avocado, cilantro, etc.; 1 heaping tablespoon chili powder; 2 heaping teaspoons ground cumin; 1 heaping teaspoon garlic powder; 1 heaping teaspoon onion powder; 1 heaping teaspoon dried oregano; 1 heaping teaspoon smoked paprika; 1 heaping teaspoon kosher salt; 1 heaping teaspoon brown sugar; optional: up to ½ teaspoon cayenne pepper

CookOSBeta

Ground Chicken Tacos (15-Minute Weeknight Dinner) | CookOS

Ingredients

1 pound 93% lean ground chicken (see Recipe Notes)
3 tablespoons olive oil
½ yellow onion, finely diced
kosher salt and ground black pepper, to season
1 tablespoon tomato paste
homemade taco seasoning (below, see Recipe Notes)
½ cup water
for serving, as desired: flour tortillas, shredded lettuce, shredded cheese, sour cream or avocado crema, salsa of choice, guacamole or mashed avocado, cilantro, etc.
1 heaping tablespoon chili powder
2 heaping teaspoons ground cumin
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1 heaping teaspoon dried oregano
1 heaping teaspoon smoked paprika
1 heaping teaspoon kosher salt
1 heaping teaspoon brown sugar
optional: up to ½ teaspoon cayenne pepperoptional

17 Ingredients

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Instructions

1
Add the olive oil to a large skillet over medium heat. Once hot and shimmering, add the onion. Season with a good pinch of kosher salt (a pinch of garlic powder is also delicious!) and ground black pepper as desired. Cook, stirring often, until the onions are golden and fragrant, 3-4 minutes. Stir in the tomato paste. Cook 1-2 minutes longer, until the tomato paste is darkened in color.
2
Push the onion mixture to the side of the skillet. Place the ground chicken in the skillet and press it down into a thin, flat layer. Cook 2 minutes, until slightly browned, then flip and cook 1-2 minutes longer. Once the chicken is nearly cooked through, use a wooden spoon or a meat chopper to break it into fine crumbles and mix with the onions.
3
Add the taco seasoning to the skillet, stirring to evenly coat the chicken mixture. Pour in the water and simmer until thickened slightly, 1-2 minutes longer. Remove from the heat.
4
the chicken taco meat as desired. We love making ground chicken tacos with warm flour tortillas, shredded cheese, shredded lettuce, and sour cream, though the seasoned taco meat is also great on nachos, taco salads, burrito bowls, and tostadas. Enjoy!