These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.
These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better.
When my kids were little, I came up with some weeknight traditions to make dinnertime special and fun for my family. One of our favorites was Taco Tuesdays. The kids would come home from school on Tuesdays all “Yay, it’s taco night!” and it made deciding what to make for dinner easy for me. We made all sorts of different tacos — shrimp tacos, carne asada tacos, and Baja fish tacos — but these chicken tacos were always the kids’ favorite. Even now as young adults, they still love them! They’re a healthier spin on hard-shell beef tacos, and they’re just as good, if not better.
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.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Tacos.
If you find anything inappropriate please report it here.
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.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Tacos.
If you find anything inappropriate please report it here.
