Memphis-Style Ground Chicken Tacos
This Best Tasting Chicken Taco recipe brings together simple, flavorful ingredients for a quick and satisfying meal. Ground chicken, seasoned with a surprising Memphis Spice Rub, forms the base of the dish, blending BBQ flavors with traditional taco toppings. You'll need essentials like black olives, red bell peppers, cheddar cheese, and sour cream to build your tacos. Simply sauté the seasoned chicken, and wrap it in a crunchy taco shell or soft tortilla, complemented by fresh lettuce and cilantro. It's an easy-to-make dish that’s perfect for a busy weeknight dinner the whole family will enjoy.
Equipment
Large non-stick skillet (12-inch / 30cm)
Cutting Board
Chef’s Knife
Wooden spoon or spatula
Cheese grater
Instant-read thermometer
Ingredients
- 1 tablespoon neutral oil - vegetable or canola
1 pound ground chicken - minced chicken, about 450g- 1 tablespoon Memphis-style dry rub - or see Notes for a homemade mix: smoked paprika, brown sugar, garlic powder, onion powder, and black pepper
½ cup black olives - sliced, about 70g
¼ cup red pepper (red capsicum) - chopped, about 40g
6 leaves iceberg lettuce
½ cup cheddar cheese - grated, about 55g
½ cup sour cream - about 120g
2 tablespoons cilantro (coriander) - (fresh) roughly chopped
4 large taco shells - hard corn shells
Instructions
Prep the toppings
- Shred the iceberg lettuce into bite-sized pieces. Dice the red bell pepper into small cubes. Slice the black olives. Grate the cheddar cheese. Roughly chop the cilantro. Set all toppings aside.1/2 cup black olives, 1/4 cup red pepper (red capsicum), 6 leaves iceberg lettuce, 1/2 cup cheddar cheese, 2 tablespoons cilantro (coriander)
Cook the chicken
- Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat.1 tablespoon neutral oil
- Add the ground chicken, breaking it into small pieces with a wooden spoon. Cook for 2–3 minutes without stirring to let the chicken brown on one side, then stir and continue cooking.1 pound ground chicken
- Sprinkle the Memphis dry rub over the chicken and stir to coat evenly. Continue cooking for another 5–7 minutes, stirring occasionally, until the chicken is browned, no pink remains, and the internal temperature reaches 165°F (74°C).1 tablespoon Memphis-style dry rub
Assemble the tacos
- Spoon the seasoned chicken into the taco shells. Top with shredded lettuce, diced red bell pepper, sliced black olives, and grated cheddar cheese. Finish with a dollop of sour cream and a sprinkle of fresh cilantro. Serve immediately.4 large taco shells, 6 leaves iceberg lettuce, 1/4 cup red pepper (red capsicum), 1/2 cup black olives, 1/2 cup cheddar cheese, 1/2 cup sour cream, 2 tablespoons cilantro (coriander)
Notes
Storage: Refrigerate cooked chicken in an airtight container for up to 3 days. Keep toppings separate — lettuce and sour cream break down quickly with warm meat.
Freezing: Freeze cooked chicken flat in a zip-lock bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm chicken in a skillet over medium heat for 3–4 minutes, stirring occasionally, until it reaches 165°F (74°C). Add a splash of water if it looks dry.
Substitution: Ground turkey works as a direct swap — same cooking time and internal temperature target.
Pro tip: Measure your Memphis rub before heating the pan. Ground chicken cooks fast, and fumbling with spices mid-cook leads to uneven seasoning.
Homemade Memphis rub: Mix 1 teaspoon smoked paprika, ½ teaspoon brown sugar, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon black pepper. Use the full batch for 1 pound of chicken.
Nutrition
Serving: 1servingCalories: 437kcalCarbohydrates: 17gProtein: 25gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 129mgSodium: 502mgPotassium: 724mgFiber: 2gSugar: 2gVitamin A: 729IUVitamin C: 12mgCalcium: 176mgIron: 2mg
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