These 20-minute, healthy chicken tacos make the perfect weeknight dinner! Tender and juicy chicken pieces are coated in homemade taco spices and stuffed into soft corn tortillas. Add some simple homemade salsa and guac and you have a delicious meal that the whole family will love.
Why you’ll love this recipe
- Quick and easy – made simply on the stovetop, everything comes together in around 20 minutes!
- Customisable – personalise them with your favourite Mexican-inspired taco toppings and salads.
- Meal-prep friendly – everything can be prepped ahead of time, ready to cook and construct when you are ready to eat, or pack ahead for easy lunches.
- Healthy – seasoned chicken breast, fresh salads and soft tortillas make a nutritious meal that everyone will love.
- Adjust the heat – depending on your preferences. Keep it mild for kids or add more heat to taste.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Chicken – boneless, skinless chicken breast or chicken thighs will work here. Breast is leaner, but thighs are more flavourful and will be more tender. You can also throw in some leftover rotisserie chicken for an even faster dinner!
- Tortillas – I use corn tortillas, but you can use flour or low-carb wraps, if preferred. Look for tortillas (or wraps) that are high in fibre and low in sodium and saturated fats. Alternatively, you can make your own soft corn tortillas, if you prefer!
- Tomatoes – I use cherry tomatoes, but any type of tomato will work. Make sure they are ripe and juicy.
- Taco spices – cumin, paprika, salt and pepper are used, along with lime juice and chilli (optional). Alternatively, use store-bought or homemade taco seasoning. The paprika should be sweet Hungarian, rather than hot or smoked.
- Chipotle sauce – a rich and smoky tomato-based sauce that is used to add flavour and depth to Mexican dishes. I use La Costena chipotle, which can be found in most Australian supermarkets. Alternatively, use some tomato paste or mild salsa.
- Avocados – make sure they are ripe and soft. Hard/underripe avocados won’t mash properly and will affect the taste and texture of the guacamole.
Step by step instructions
Step 1 – Prepare the chicken;
Place the chicken, taco spices, lime juice and olive oil into a bowl with some salt and pepper and stir to combine. Set aside.
Steps 2 & 3 – Make the salsa and guacamole;
For the salsa, place the cherry tomatoes, red onion, coriander, lime juice, cumin and olive oil into a bowl and stir to combine.
To make the guacamole, mash the avocados in a bowl. Stir through the lime juice, red onion and coriander.
Step 4 – Cook the chicken;
Cook the chicken pieces in a hot pan until cooked through. Drain any excess liquid and then add the chipotle sauce. Stir until heated through and remove from the heat.
Heat your tortillas according to the packet instructions. Assemble the tacos by adding the chicken, salsa, guacamole and yoghurt and any of your preferred salads and sides.
Expert tips
- For a super-casual dinner, make a taco bar! Cook the chicken and add a platter of salads, salsa and guacamole to the table, for everyone to build their own.
- Add some heat by adding chilli powder, cayenne pepper or chilli flakes to taste. Or top with some sriracha sauce if you want to keep it mild for others.
- Add your favourite veggies. While I’ve included a fresh tomato salsa and shredded lettuce, you can add any fresh or canned veggies that you have on hand! Try some fresh capsicum slices, canned corn, spinach leaves, freshly sliced chillies or even some black beans.
- For a lower-carb version, skip the tortillas and use lettuce cups/wraps or make it into taco bowls with some shredded cheese and salads.
- Don’t overcook the chicken. Cut it into small pieces and cook it quickly over high heat. Drain any excess liquid to prevent the chicken from stewing in the pan.
FAQs
While chicken taco recipes vary, this one contains lean, protein-rich chicken, healthy spices, tomato salsa made with fresh ingredients and an easy homemade guacamole for topping. You can also top them up with any fresh salads that you like. Be sure to check the nutrition information in the tortillas or wraps that you choose. Corn tortillas are a great choice over flour, as they offer fiber, wholegrains and other nutrients.
If you are making these tacos ahead, have leftovers or want to prep some lunches, the fillings will all keep well in the fridge in airtight containers. The chicken will keep in the fridge for 3-4 days. The salsa and guacamole will last in the fridge for around 3 days. Keep the tortillas wrapped in the fridge and reheat before serving. For make-ahead lunches, place the chicken and toppings into individual containers and keep the tortillas separate, to assemble when you’re ready to eat.
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Healthy Chicken Tacos
Ingredients
For the chicken
- 500 grams chicken breast 2-3 fillets, cut into thin strips
- 3 teaspoon paprika
- 1 ½ teaspoon ground cumin
- 2 tablespoons lime juice
- salt
- pepper
- 2 tablespoons olive oil
- 2 tablespoons chipotle sauce or tomato paste, or mild salsa
For the salsa
- 200 grams cherry tomatoes finely chopped
- ½ red onion finely chopped
- juice of 1 lime
- ¼ teaspoon ground cumin
- 1 tablespoon olive oil
For the guacamole
- 2 soft avocados
- ½ red onion finely chopped
- 2 tablespoons coriander chopped
- lime juice to taste
To serve
- 10 small corn tortillas or other wrap of choice
- iceberg lettuce shredded
- lime wedges
- fresh coriander chopped
- Greek yoghurt natural (unsweetened) or sour cream
Instructions
For the chicken
- Place the chicken pieces in a bowl and add the paprika, cumin, lime juice, salt, pepper and olive oil and stir. Set aside.
Make the salsa
- Combine the tomatoes in a bowl with the onion, lime juice, cumin and olive oil and stir.
Make the guacamole
- Mash the avocados in a bowl. Add the red onion and coriander and a squeeze of lime juice, to taste.
Cook the chicken
- Add the chicken to a large, hot frying pan and stir until the chicken is fully cooked through. Drain any excess liquid from the pan. Add the chipotle sauce and stir to heat through. Remove the chicken from the heat.
Assemble
- Warm the tortillas according to their packet instructions.
- Pile the chicken onto the tortillas, along with the salsa, guacamole, lettuce and yoghurt (or your choice of salads). Serve immediately.
Notes
- For a super-casual dinner, make a taco bar! Cook the chicken and add a platter of salads, salsa and guacamole to the table, for everyone to build their own.
- Add some heat by adding chilli powder, cayenne pepper or chilli flakes to taste.
- Add your favourite veggies – while I’ve included a fresh tomato salsa and lettuce, you can add any fresh or canned veggies that you have on hand! Try some fresh capsicum slices, canned corn, spinach leaves, freshly sliced chillies or even some black beans.
- For a lower-carb version, skip the tortillas and use lettuce cups/wraps or make it into taco bowls with some shredded cheese and salads.
- Don’t overcook the chicken. Cut it into small pieces and cook it quickly over high heat. Drain any excess liquid to prevent the chicken from stewing in the pan.
- Storage; If you are making these tacos ahead, have leftovers or want to prep some lunches, the fillings will all keep well in the fridge in airtight containers. The chicken will keep for 3-4 days. The salsa and guacamole will last in the fridge for around 3 days. Keep the tortillas wrapped in the fridge and reheat before serving.
- Please note that the nutrition information is based on the tacos being divided into 10 tortillas, with each taco being one serve. The nutritional information is an estimate only and will vary, depending on the type of tortillas/wraps that you choose as well as the salads and sides served with the tacos.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in May 2019, but was re-published with new information and photos in May 2022.
Sylvie says
Tacos Night are always so much fun – and always so delicious too! This crispy buttermilk fried chicken looks insane and I love how fresh the sauce and salad are!
Andrea Geddes says
Thanks Sylvie! Tacos are so much fun!
Sarah says
Taco night would be every night if it was upto my eldest! These look like a great way to mix up the menu.
Andrea Geddes says
Thanks Sarah! I think my kids would happily eat tacos every day too! 😀
Alex says
This chicken looks incredible! I love it in the tacos and I could imagine it in so many other preparations too! What a delicious meal this makes
Andrea Geddes says
Thanks Alex! We love mixing up our taco nights. I hope you enjoy 🙂
Robyn says
These sound like the perfect easy mid week meal – and one my family will absolutely love!
Andrea Geddes says
Thanks Robyn! Yes, these are perfect for the whole family! Enjoy 🙂