Healthy Tacos with Chicken

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.

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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.