- 1 Introduction
- 2 Ground Chicken Tacos
- 3 2 tablespoons freshly squeezed lime juice
- 4 1 tablespoon canola oil
- 5 1/2 teaspoon kosher salt
- 6 1/4 teaspoon ground cumin
- 7 1 pound ground chicken (not breast meat)
- 8 10 corn tortillas, warmed
- 9 Pico de Gallo, recipe follows
- 10 Crispy tortilla strips (optional)
- 11 Lime wedges, for garnish
- 12 Make this recipe and see how your family likes it.
- 13 Conclusion
Here’s a recipe to try at home. This is my family’s favorite taco filling. It’s super easy, and it turns out great every time!
Ground Chicken Tacos
- 1 tbsp ancho chile powder
- 11/2 tbsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp coriander seeds
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/4 tbsp freshly ground black pepper
- 1 pound ground chicken breast
- 8 corn tortillas
- 2 tbsp unsalted butter
2 tablespoons freshly squeezed lime juice
Lime juice is a great way to add flavor to tacos. It’s also a great way to add flavor to ground chicken. Lime juice helps tenderize the meat, and it keeps it moist as well.
You can use any kind of lime you like: Key limes are less acidic than other types, but they’re still good for this recipe!
1 tablespoon canola oil
- Heat canola oil in a large, heavy skillet over medium heat.
- Add the chicken breasts, skin side down first and cook until browned, about 2 minutes on each side (do not move them too much while they are cooking).
- Flip the chicken pieces over once they’re browned; season with salt and pepper to taste; continue cooking until cooked through (about 5 minutes total).
1/2 teaspoon kosher salt
The first step to making these tacos is to season the chicken. We use kosher salt as our seasoning because it’s coarsely ground and has a salty, slightly bitter edge that adds great flavor. It’s also used in cooking and baking, so you can get your hands on it easily—and if you don’t have any on hand already, just read this article about how to make your own at home!
Kosher salt is better than regular table salt for two reasons: one being its coarser texture (which makes it easier for meat or fish dishes), but also because it has larger crystals that tend not to stick together like sea salt does when exposed too long at room temperature (which makes them more likely to flake off).
1/4 teaspoon ground cumin
Ground cumin is a spice that comes from the seeds of the cumin plant. It adds a nutty, earthy flavor to recipes and can be used to make everything from curry powder to pesto.
1 pound ground chicken (not breast meat)
The first thing you’ll want to do when cooking ground chicken is to buy it in bulk. It’s the most cost-effective way to get a lot of food at once, and since ground chicken has more flavor than breast meat—and thus more potential for seasoning—it’s worth considering if you don’t already have it on hand.
Ground chicken comes in two varieties: dark meat and white meat (also known as “breast”). If you’re making your own tacos with breast meat, consider switching over to dark instead; it has more fat content than white, but less water content so it won’t go limp when cooked down into taco filling.
10 corn tortillas, warmed
- Heat a large skillet over medium heat and add the tortillas to one side of the pan, 3 at a time. Cook for about 30 seconds on each side, until they are slightly charred and softening but not yet browned. Then remove them from the skillet, place them in a bowl and cover with plastic wrap (or paper towels).
- In another large skillet over medium heat melt butter over low heat until it begins to foam up around the edges of the pan (about 5 minutes). Add onions and garlic to this mixture along with oregano; cook for another 7 minutes or so until onions have softened slightly and become golden brown around their edges – don’t let them burn! Remove from heat once done cooking on low heat; set aside while preparing chicken breasts as above so that they’ll be ready when you’re ready to assemble tacos later on today!
Pico de Gallo, recipe follows
Pico de Gallo
To make this classic Mexican side dish, slice the tomatoes and cucumbers, then add them to a bowl with onion, cilantro, jalapeño peppers and lime juice. Season with salt and pepper before serving.
Crispy tortilla strips (optional)
If you want to make a crispy tortilla strip, simply fry the strips in oil. You can use either flour or corn tortillas for this step. For thicker tortilla strips that are crispier, use a thinner amount of oil and stir frequently while frying. If you don’t want to fry your own, then purchase nacho chips at the grocery store (they’re usually in bags).
Lime wedges, for garnish
A splash of lime juice is a must for filling tacos with flavor. You can use a wedge of lemon instead, if that’s your thing.
You can also add some acidity to your tacos by mixing in some freshly squeezed lime or lemon juice before adding the meat and filling.
Make this recipe and see how your family likes it.
Ingredients: 1 pound chicken breasts, ground (I used about a half lb) 1 yellow onion, diced 3 cloves garlic, minced 1 tbsp cumin seed 2 tsp ground coriander 1 tsp kosher salt Fresh lime juice from half a lime fresh corn tortillas for serving
Directions: 1. In a large bowl mix the chicken with your hands until it’s evenly distributed throughout and no longer looks pink. 2. Add the rest of your ingredients except for the corn tortillas and mix again until everything is well incorporated into one homogeneous mass. 3. Heat up canola oil in a large skillet over medium-high heat; once hot add chicken mixture and cook on all sides until golden brown but not burned or crispy enough to burn – about 15 minutes total time including forming each taco shell 4.”
The best part about these tacos is that they can be customized to your family’s tastes. You can add all kinds of toppings, such as avocado or guacamole and salsa. If you like sour cream on your tacos, then add some sour cream to the recipe! Keep in mind that if you want to make them vegan-friendly but still have all the same flavors, feel free to substitute coconut oil for canola oil .