Easy 20 Minute Ground Chicken Tacos
These easy Ground Chicken Tacos come together in under 20 minutes and never disappoint. Lean ground chicken is seasoned with a homemade Enchilada Seasoning, diced green chiles and chickpeas. It’s served with warm corn tortillas with fresh cilantro and a dollop of greek yogurt. These tacos are high protein, gluten free and packed with fiber.
Tacos are comfort food for me. Whether traditional or unique, I can never say no and I have a variety of tacos at home weekly. This version combines ground chicken with chickpeas because I love pairing legumes with lean protein, especially since my dietitian recently increased my daily fiber goal to 35 grams. Chickpeas are one of my favorite ways to sneak in extra fiber and protein without messing with the flavor.
Amazon Affiliate Link Disclosure:
This post contains links to products I love on Amazon. If you click through the links provided, we may receive a commission at no additional cost to you.
Why this recipe works
- Naturally gluten free. Just like my Gluten Free Shrimp Tacos, Bison Tacos, Crispy Shredded Chicken Tacos, Squash and Turkey Tacos, and Cod Tacos – this one is gluten free as well. It’s also dairy free too if you omit any dairy toppings.
- Ready in under 30 minutes. Seriously the best weeknight dinner when you are short on time.
- Meal prep friendly. The ground chicken taco meat can be paired with this Spanish Rice with Tomato Sauce or Cumin Sweet Potatoes or served on top of a simple salad or roasted vegetables. Make a double batch to last all week.
- Added fiber and protein. Similar to my Ground Turkey Stuffed Peppers, Bison Stuffed Peppers, Turmeric Soup with Turkey and Chickpeas, Ground Chicken Chili and Bison Chili, chickpeas add extra nutrition and give it a fiber boost.
Ingredients you’ll need
- Avocado oil. Extra virgin olive oil works too.
- Ground chicken. I recommend using 93% fat free. Ground chicken works in a variety of recipes such as Ground Chicken Lasagna, Chicken Pesto Flatbread, and Spinach and Feta Empanadas with Ground Chicken.
- White onion.
- Fresh garlic cloves.
- Diced green chiles.
- Low sodium chickpeas. Black beans work here as well.
- Low sodium chicken broth.
- Pinch of salt.
- Fresh cilantro.
- Spices. I use my Enchilada Seasoning which is a mix of cumin, paprika, oregano, garlic powder, coriander, salt and cayenne. Store bought taco seasoning works too.
How to make Ground Chicken Tacos
Step One: In a small bowl combine all enchilada spice blend ingredients and stir to combine. Set aside.
Step Two: Heat avocado oil in a large skillet over medium heat. Add ground chicken and diced onion. Cook for 5-7 minutes breaking the chicken apart as it cooks until no pink remains.
Step Three: Add the enchilada spice blend and minced garlic. Stir to coat evenly and cook for 1-2 minutes until fragrant.
Step Four: Add the chickpeas, diced green chiles and chicken broth. Stir to combine and simmer on low for 5-7 minutes until everything is heated through and flavors meld together. Add a pinch of salt to taste.
Step Five: Remove from heat and stir in a handful of fresh cilantro.
Step Six: Warm corn tortillas directly on the burner over medium flame for about 30 seconds per side until slightly charred. Serve the ground chicken taco meat in warm tortillas topped with fresh cilantro, a squeeze of lime, sliced avocado and your favorite toppings.
Storing and reheating
Store leftover ground chicken taco meat in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium low heat with a splash of chicken broth to keep the meat moist, or microwave for 1-2 minutes until warmed through.
Helpful tips for this Ground Chicken Taco recipe
- Make the meat mixture the night before. The flavors will develop and it will taste even better the next day.
- The enchilada spice blend is mild and kid friendly. For extra heat, add diced jalapeño, a dash of your favorite hot sauce, more cayenne to the spice blend or serve with a spicy salsa.
- Chickpeas are totally optional but add more fiber to this recipe. Swap for black beans if you prefer.
- Always warm your tortillas before serving. It makes a big difference in texture and flavor. Char corn tortillas directly on the burner over a medium flame for about 30 seconds per side for the best result or use a tortilla pan.
- Flour or almond flour tortillas work with this recipe.
Serving suggestions
These Ground Chicken Tacos are delicious as is plus you can enjoy the filling other ways such as over rice or roasted potatoes. Or try these other ideas:
- Fresh sliced avocado or use my 4 Ingredient Guacamole for a creamy touch.
- Your favorite salsa.
- Serve with fresh grilled corn or add frozen corn to the meat mixture.
- Add some cheese like shredded cheddar or cotija.
- Serve the taco meat over a bed of shredded lettuce with all your favorite toppings for an easy high protein ground chicken taco salad or use as a filling for a burrito
Need help with dinner ideas? Sign up to receive my newsletter and get recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Ground Chicken Tacos (Easy 20 Minute)
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 2 tablespoons avocado oil
- 1 pound ground chicken 93% lean recommended
- ½ onion diced
- 3-4 cloves garlic diced
- 4 oz green chiles
- 15 oz garbanzo beans low sodium, rinsed and drained
- 4 tablespoons chicken broth low sodium
- 1 bunch fresh cilantro divided, stirred in and for topping
- kosher salt as needed
Enchilada Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon granulated garlic
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
Instructions
- In a small bowl combine all enchilada spice blend ingredients and stir to combine. Set aside.
- Heat avocado oil in a large skillet over medium heat. Add ground chicken and diced onion. Cook for 5-7 minutes breaking the chicken apart as it cooks until no pink remains.
- Add the enchilada spice blend and minced garlic. Stir to coat evenly and cook for 1-2 minutes until fragrant.
- Add the chickpeas, diced green chiles and chicken broth. Stir to combine and simmer on low for 5-7 minutes until everything is heated through and flavors meld together. Add a pinch of salt to taste.
- Remove from heat and stir in a handful of fresh cilantro.
- For serving: Warm corn tortillas directly on the burner or skillet over medium flame for about 30 seconds per side until slightly charred. Serve the ground chicken taco meat in warm tortillas with your favorite toppings.
Notes
- Make the meat mixture the night before. The flavors will develop and it will taste even better the next day.
- This recipe makes 4 servings of meat or 8 tacos.
- The enchilada spice blend is mild and kid friendly. For extra heat, add diced jalapeño, a dash of your favorite hot sauce, more cayenne to the spice blend or serve with a spicy salsa.
- Chickpeas are totally optional but add more fiber to this recipe. Swap for black beans if you prefer.
- Always warm your tortillas before serving. It makes a big difference in texture and flavor. Char corn tortillas directly on the burner over a medium flame for about 30 seconds per side for the best result or use a tortilla pan.
- Flour or almond flour tortillas work with this recipe.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
