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5 from 5 votes

Healthy Chicken Tacos

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 tortillas. Add some homemade salsa and guac and you have a delicious meal that the whole family will love.
Prep Time10 mins
Cook Time10 mins
0 mins
Total Time20 mins
Course: Main Course
Cuisine: Australian
Servings: 10 tacos
Calories: 228kcal


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


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.


  • 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.


  1. 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.
  2. Add some heat by adding chilli powder, cayenne pepper or chilli flakes to taste.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.


Calories: 228kcal | Carbohydrates: 18g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 77mg | Potassium: 530mg | Fiber: 5g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg