Best 6 Easy Chicken Taco Meat Mix Recipes

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**Introducing a Flavorful Fiesta: Easy Chicken Taco Meat Mix and Accompanying Recipes**

Embark on a culinary journey to savor the delectable flavors of Mexican cuisine with our versatile chicken taco meat mix. This tantalizing blend of ground chicken, aromatic spices, and zesty seasonings is the heart of a diverse array of tempting recipes that will tantalize your taste buds. From classic tacos and sizzling fajitas to flavorful burritos and delightful enchiladas, this versatile chicken taco meat mix is your gateway to a fiesta of Mexican delights. Each recipe is carefully crafted to deliver an authentic taste experience, using fresh ingredients and easy-to-follow instructions. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes are designed for success. So, prepare to embark on a mouthwatering exploration of Mexican flavors with our easy chicken taco meat mix and accompanying recipes.

Here are our top 6 tried and tested recipes!

THE BEST CHICKEN TACOS EVER



The Best Chicken Tacos Ever image

Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!

Provided by Melissa Griffiths-Bless this Mess

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
1 tablespoon olive oil
1/3 cup finely chopped red or sweet onion
1/3 cup finely chopped cilantro
1 finely chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
1 lime, cut into 8 pieces

Steps:

  • In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
  • Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
  • While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
  • While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
  • Chop the rested chicken into bite-sized pieces.
  • To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

Nutrition Facts : ServingSize 2 tacos, Calories 401 calories, Sugar 2.9 g, Sodium 165 mg, Fat 11.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 49.3 g, Fiber 7.4 g, Protein 28.5 g, Cholesterol 106.5 mg

SARAH'S EASY SHREDDED CHICKEN TACO FILLING



Sarah's Easy Shredded Chicken Taco Filling image

I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.

Provided by Holiday Baker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 3

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion
1 pinch ground cumin
1 pinch chili powder
¼ cup tomato sauce

Steps:

  • Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
  • Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
  • Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
  • Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
  • Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g

EASY CHICKEN TACO MEAT



Easy Chicken Taco Meat image

This is a simple recipe which can be increased or decreased as desired for the needed quantity. The amount of heat (spicy flavor) depends on the category of heat in the salsa that you use. This meat is great in all kinds of Mexican dishes.

Provided by CarrolJ

Categories     Chicken

Time 35m

Yield 3 serving(s)

Number Of Ingredients 3

1 cup cooked chicken
1/2 cup salsa (your favorite brand, I use Jazz22's Wonderful Salsa Wonderful Salsa which I can every year)
1/4 cup water

Steps:

  • Put together in a saucepan or skillet.
  • Simmer until all liquids are absorbed and meat has become shredded.
  • Stir regularly.
  • Serve.

EASY CHICKEN TACO MEAT MIX



Easy Chicken Taco Meat Mix image

Easy to throw together and let it go in the crock pot chicken meat mix that you can use for tacos, burritos, etc.

Provided by ddav0962

Categories     Chicken

Time 5h10m

Yield 16 tacos, 16 serving(s)

Number Of Ingredients 12

4 lbs chicken breasts, boneless and skinless
1 (14 1/2 ounce) can tomatoes, petite diced
1 onion, large
1 red pepper, large
6 garlic cloves, minced
2 large jalapeno peppers, diced small
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1 tablespoon chili powder
flour tortilla
shredded cheddar cheese
avocado

Steps:

  • Drain as much juice as possible out of the can of tomatoes.
  • In crock pot put tomatoes, onion, red pepper, garlic and jalapenos.
  • Add cumin, cayenne and chili powder.
  • Stir it all together.
  • Put in chicken breasts and stir around.
  • Cover and cook on high 4-5 hours.
  • Remove chicken breasts to a plate and shred the meat.
  • Return all meat to the crock pot and stir through.
  • To make tacos I put some meat in the center of a flour tortilla, then top with cheese and a couple slices of avacado.
  • Enjoy!

CHICKEN TACO MEAT



Chicken Taco Meat image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 16 to 20 servings

Number Of Ingredients 9

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

Steps:

  • 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.

EASY SHREDDED CHICKEN TACOS



Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 11

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g

Tips:

  • For bolder flavor, marinate the chicken in a mixture of lime juice, garlic, cumin, and chili powder for at least 30 minutes before cooking.
  • Use a large skillet or griddle to cook the chicken in batches, to prevent overcrowding and ensure even cooking.
  • Shred the chicken using two forks, or use a stand mixer fitted with the paddle attachment on low speed. This will help to create tender, evenly shredded chicken.
  • Season the chicken with a blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt and pepper to taste. Adjust the seasonings to your liking.
  • For a smoky flavor, toast the cumin and chili powder in a dry skillet over medium heat for a few minutes before adding them to the chicken.
  • Serve the chicken taco meat in tacos, burritos, quesadillas, or nachos. Top with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.

Conclusion:

This easy chicken taco meat mix is a versatile and flavorful recipe that can be used in a variety of Mexican-inspired dishes. With just a few simple ingredients and steps, you can create tender, juicy chicken that's packed with flavor. Whether you're serving it in tacos, burritos, quesadillas, or nachos, this chicken taco meat mix is sure to be a hit. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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