30 minute Ground Chicken Tacos cooked with vegetables and all the fixins in one skillet for a healthy taco family meal. Perfect for busy weeknights and kids love these chicken tacos!
- Prep Time: 8 minutes
- Cook Time: 24 minutes
- Total Time: 32 minutes
- Yield: 10 tacos 1x
- Category: Dinner
- Method: Stove
- Cuisine: Mexican
Ingredients
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 2 large bell peppers, finely chopped
- 1 tbsp avocado oil
- 1 lb ground chicken (I used breast)
- 1 tbsp taco seasoning
- 1 tsp smoked paprika
- 1 cup low sodium tomato sauce
- 1 1/2 cups frozen corn (thawed) or 1 can (drained)
- 1/2 cup cilantro, chopped
- 1 bunch radishes, sliced
- 1 tsp salt
- Organic corn tortillas
- Lime, cheese and Greek yogurt, for serving
Instructions
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add garlic and onion, sauté for 2 minutes, stirring occasionally.
- Add bell pepper and sauté for 7 minutes, stirring occasionally
- Add chicken, taco seasoning, smoked paprika and cook for 5 minutes, stirring occasionally and breaking chicken into pieces.
- Decrease heat to low, add tomato sauce and corn, and cook uncovered for 10 minutes.
- Add cilantro, radishes and salt; stir.
- Serve hot over corn tortillas with lime, crumbled feta or shredded Monterey Jack cheese and Greek yogurt.
Notes
For serving cooked tacos later, I placed taco filling in small slow cooker and turned on “keep warm”. The only fixins I had to prepare were limes, crumbled feta cheese and Greek yogurt.
To make ahead and cook later, you can chop garlic, onion and bell pepper and refrigerate for up to 3 days. You can also slice radishes. That is when meal prep containers with 2 sections come in handy.
