Ground Chicken Tacos (Easy 20 Minute)
These Ground Chicken Tacos are a high protein, gluten free weeknight dinner ready in under 30 minutes. Lean ground chicken seasoned with a homemade enchilada seasoning, fiber-packed chickpeas and diced green chiles. All served in warm charred corn tortillas.
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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
Notes:
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:
- 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
Calories: 332kcalCarbohydrates: 21gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 98mgSodium: 615mgPotassium: 992mgFiber: 6gSugar: 1gVitamin A: 513IUVitamin C: 13mgCalcium: 91mgIron: 5mg
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