Chicken Tacos

These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.

When my kids were younger, I came up with some weeknight traditions to make dinnertime fun and special for my family (kudos to past me; I’m much less ambitious now!). Taco Tuesdays was a huge hit. Every Tuesday, they’d come home from school all excited because, “yay, it’s taco night!” We whipped up everything from shrimp tacos to Baja fish tacos, yet these simple chicken tacos were consistently their top fave. Now, even as young adults, their love for them hasn’t waned. These are a lighter take on traditional hard-shell beef tacos, and they easily hold their own in the taste department.

What you’ll need to make Chicken Tacos

Step-by-Step Instructions

To make them, begin by chopping the vegetables. You can do this in a food processor if you like; just be sure not to purée them.

Normally, I don’t believe in hiding vegetables but in this case, I dice them very small so my kids don’t notice them (or at least they can’t pick them out). I figure what they don’t know won’t hurt them, and one night where I’m not nagging them to eat their vegetables is good for all of us.

Heat the olive oil in a large pan and add the vegetables.

Cook over medium heat for 10-15 minutes, until soft.

Add ground chicken and spices use a wooden spoon to break chicken into small pieces.

Turn the heat to high and use a wooden spoon to break the chicken into small clumps; cook until the chicken is partially cooked, about 5 minutes.

Add the tomato sauce, then turn the heat down to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, for 10-15 minutes or until chicken is cooked through. Sprinkle with fresh chopped cilantro, then taste and adjust seasoning if necessary.

Meanwhile, heat the shells in the oven. To serve, spoon the chicken inside the shells and top with shredded lettuce and cheese.