These cheesy and crispy ground chicken tacos are packed with flavor, easy to make, and completely irresistible! A quick and satisfying meal everyone will love.
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This recipe features a savory ground chicken filling seasoned with a flavorful blend of spices, crunchy onion slices, and melty mozzarella cheese enclosed in a flour tortilla and pan fried to crispy golden brown perfection, then served with a creamy garlic sauce that takes these tacos to the next level.
I like my ground chicken tacos generously stuffed, juicy, and full of flavor-not dry or sparse on filling. I love when the creamy garlic sauce stays tucked inside each bite.
If you're anything like me, you're going to love these tacos.
You can definitely use store-bought taco seasoning or your favorite sauce in a pinch, but making it all from scratch is totally worth it.
What You Need for the Ground Chicken Tacos
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
Taco Seasoning Mix
A generous dose of everyday spices including onion powder, garlic powder, paprika, cumin, dried oregano, chili powder, black pepper, and salt.
Chicken Filling
Ground chicken cooked with onion and tomato paste, along with spices and my little secret ingredient-tomato ketchup, which adds a slight sweetness and helps bring everything together with a bit of stickiness and depth.
For Assembling
Flour tortillas - Taco-size tortillas work best, but you can cut large tortillas into taco-size circles if needed.
Thick onion slices - They add a lovely crunch that pairs really well with the cheesy chicken filling.
Mozzarella cheese - It melts beautifully inside the tacos, giving that gooey, cheesy pull.
Oil for Frying
Any neutral, unflavoured oil works well for cooking the chicken and pan-frying the tacos until golden and crispy.
For the Sauce
A simple mix of mayonnaise, sour cream, fresh garlic, lime juice, chopped cilantro, black pepper, and a pinch of salt. It adds a creamy, tangy finish that ties everything together perfectly.
Instructions (Step By Step)
1. Prepare the Sauce - In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, black pepper, salt, and chopped cilantro. Mix until smooth and well combined. Taste and adjust the seasoning if needed. Refrigerate until ready to serve.
2. Make the Chicken Filling - Heat some oil in a pan over medium heat. Add the onion and cook until softened, about 2-3 minutes. Add the ground chicken and tomato paste and sauté for about 2 minutes, breaking up the chicken as it cooks. Stir in the onion powder, garlic powder, paprika, chili powder, cumin, black pepper, oregano, salt, and tomato ketchup. Continue cooking until the chicken is fully cooked through and most of the liquid has evaporated, about 2 minutes more. Taste and adjust the salt if needed. Remove from the heat and set aside.
3. Assemble the Tacos - Place a tortilla on a clean work surface. On one half of the tortilla, sprinkle about 1-2 tablespoons of shredded mozzarella cheese. Top with a few onion slices, then spoon over a portion of the chicken filling. Add a few more onion slices and another 1-2 tablespoons of mozzarella cheese. Fold the other half of the tortilla over the filling and gently press down. Repeat with the remaining tortillas, chicken filling, onion slices, and cheese.
4. Fry the Tacos - Heat a little oil in a large skillet over medium heat. Working in batches, pan-fry the tacos for about 1-2 minutes per side, or until golden brown and crispy on both sides. Transfer to a plate and repeat with the remaining tacos.
5. Serve - Serve the crispy ground chicken tacos hot with the creamy garlic sauce on the side for dipping. I like to gently open each taco and spoon in some of the sauce before closing it back up for extra flavor in every bite.
Recipe Notes
- Tortillas - If your flour tortillas feel a bit stiff, warm them up slightly so they are easier to fold. Taco-size tortillas work best, or you can cut large tortillas into smaller circles if needed.
- Ground chicken - Ground chicken cooks quickly, so be careful not to overcook it. This helps keep the filling juicy and tender instead of dry.
- Seasoning - Don't skimp on the spices-they're what give the chicken its flavor.
- Tomato ketchup - This is a bit of a secret ingredient in the filling. It helps keep the chicken juicy and slightly sticky, prevents it from turning dry and crumbly, and adds a subtle touch of sweetness that enhances the overall flavor.
- Storage - Leftover tacos or filling can be stored in an airtight container in the refrigerator for up to 4 days.
- Make ahead - The chicken filling can be prepared ahead of time and stored in the fridge. Assemble and fry the tacos just before serving for the best crispy texture.
More Easy Dinner Ideas
- Easy Chicken Fajita Wraps
- Easy Cheesy Garlic Chicken Wraps
- Easy Buffalo Chicken Flatbread Pizza
- Pepper and Egg Sandwich
Tried This Recipe?
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Recipe
Easy Crispy Ground Chicken Tacos
Ingredients
Chicken Filling
- 250 grams about ½ lb ground chicken
- 1 medium onion finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons tomato ketchup
- Salt to taste
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon chili powder adjust to taste
- ½ teaspoon cumin powder
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon oil
For the Tacos
- 6 taco-size flour tortillas
- 1 cup mozzarella cheese shredded
- ½ medium onion thickly sliced
- Oil for pan-frying
For the Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 garlic clove minced
- ¼ teaspoon ground black pepper
- ½ teaspoon lime juice freshly squeezed
- Salt to taste
- 1-2 tablespoons fresh cilantro finely chopped
Instructions
- Prepare the Sauce - In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, black pepper, salt, and chopped cilantro. Mix until smooth and well combined. Taste and adjust the seasoning if needed. Refrigerate until ready to serve.
- Make the Chicken Filling - Heat some oil in a pan over medium heat. Add the onion and cook until softened, about 2-3 minutes. Add the ground chicken and tomato paste and sauté for about 2 minutes, breaking up the chicken as it cooks. Stir in the onion powder, garlic powder, paprika, chili powder, cumin, black pepper, oregano, salt, and tomato ketchup. Continue cooking until the chicken is fully cooked through and most of the liquid has evaporated, about 2 minutes more. Taste and adjust the salt if needed. Remove from the heat and set aside.
- Assemble the Tacos - Place a tortilla on a clean work surface. On one half of the tortilla, sprinkle about 1-2 tablespoons of shredded mozzarella cheese. Top with a few onion slices, then spoon over a portion of the chicken filling. Add a few more onion slices and another 1-2 tablespoons of mozzarella cheese. Fold the other half of the tortilla over the filling and gently press down. Repeat with the remaining tortillas, chicken filling, onion slices, and cheese.
- Fry the Tacos - Heat a little oil in a large skillet over medium heat. Working in batches, pan-fry the tacos for about 1-2 minutes per side, or until golden brown and crispy on both sides. Transfer to a plate and repeat with the remaining tacos.
- Serve - Serve the crispy ground chicken tacos hot with the creamy garlic sauce on the side for dipping. I like to gently open each taco and spoon in some of the sauce before closing it back up for extra flavor in every bite.
Notes
- Tortillas - If your flour tortillas feel a bit stiff, warm them up slightly to make them more pliable. Taco-size tortillas work best, or you can cut large tortillas into smaller circles if needed.
- Ground chicken - Ground chicken cooks quickly, so be careful not to overcook it. This helps keep the filling juicy and tender instead of dry.
- Seasoning - Don't skimp on the spices-they're what give the chicken its flavor.
Tomato ketchup - This is a bit of a secret ingredient in the filling. It helps keep the chicken juicy and slightly sticky, prevents it from turning dry and crumbly, and adds a subtle touch of sweetness that enhances the overall flavor. - Storage - Leftover tacos or filling can be stored in an airtight container in the refrigerator for up to 4 days.
- Make ahead - The chicken filling can be prepared ahead of time and stored in the fridge. Assemble and fry the tacos just before serving for the best crispy texture.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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