Chicken Taco Meat Tacos

Total Time:
55 min
10 min
45 min

8 servings

  • 16 taco shells
  • 1 bag Chicken Taco Meat (thawed if frozen), recipe follows
  • 1 head green lettuce, thinly sliced
  • 6 Roma tomatoes, chopped
  • 1 1/2 cups grated Cheddar-Jack cheese
  • 1 cup sour cream
  • Hot sauce, as needed
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for squeezing
  • Chicken Taco Meat:
  • 2 tablespoons olive oil
  • 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 1 tablespoon cumin
  • Salt
  • One 14-ounce can tomato sauce
  • Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.

  • Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.

Chicken Taco Meat:
  • In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.

  • Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).

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