I’ve always been far more fond of ground chicken tacos. I love how the chicken accentuates the rich spices of the taco seasoning, even though we cheat and use store-bought. Ah, I know! The sodium will kill me.
How I Like My Ground Chicken Tacos
Everyone likes their tacos a little different. Although I am trying to improve, I’m not a lettuce person, so mine is all about dairy and tomatoes. I start with a layer of sour cream at the bottom of the taco shell, then sprinkle in a bit of cheese, good scooping of ground chicken, and some more cheese on top. And tomatoes! Plump, red, juicy tomatoes.
My husband takes his with a bit more colour than I take mine. Matthew can’t stand either sour cream or tomatoes, so he loads on the shredded lettuce. Don’t they look scrumptious? And, of course, a good taco simply must be served with a hearty scoop of Mexican rice. I highly recommend mixing a little of the taco cheese in. It’s so gooey and delicious that way.
Ground Chicken TacosPrint Recipe
- 1 pound of ground chicken
- 1/2 packet of Ortega Hot & Spicy Seasoning
- 10 Hard taco shells (we like the Stand & Stuff kind)
- Toppings of your choice:
- Mexican Cheese
- Taco Sauce
- Sour Cream
- Shredded lettuce
- Chopped tomato
- Frank’s Original Red Hot
- Preheat oven to 350F. Cook hard shells for 6-7 minutes.
- Cook ground chicken in a skillet. Drain any juice (no need to rinse, you shouldn’t get grease with chicken) and add taco seasoning, mixing well.
- Fill your tacos. I like to put the dairy-based ingredients on the bottom (cheese and sour cream) and the vegetables on top. The meat goes in between. Enjoy!