Chicken Taco Meat Tacos

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 8 servings
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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


One 14-ounce can tomato sauce 


  1. Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.
  2. 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:

  1. 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.
  2. Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).