Ground Chicken Tacos (low carb, Keto, Paleo, Whole30)

It’s so easy to turn taco seasoning and ground chicken into these Ground Chicken Tacos!

Add your favorite toppings and wrap in tortillas or lettuce wraps. This quick and easy dinner is ready in less than 30 minutes.

Plus they’re naturally low carb, Keto, Paleo and Whole30-friendly!

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Ground Chicken Tacos

Almost all tacos are good, but some require more time and ingredients to make than others.

That’s why I love these Ground Chicken Tacos for an easy weeknight meal.

You just need ground chicken and spices to create your own taco seasoning.

Because ground chicken can be a little dry, we’re also adding some chicken broth and lime juice to keep the meat juicy and flavorful.

These are great with any kind of tortilla and topped with guacamole, sour cream, cheese, or any other taco topping.

If you want to make them low carb, keto, Paleo and/or Whole30 friendly, serve them on lettuce cups with compatible guacamole (maybe like this Bacon Pineapple Guacamole?).

What you need for Ground Chicken Tacos

Ingredients:

• 1 pound ground chicken (preferably breast but thigh is fine, too)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/8 teaspoon chipotle chili powder (or chipotle chili flakes)
• 1/4 cup low sodium chicken broth
• 1 tablespoon avocado oil
• 1 teaspoon lime juice
• 3/4 teaspoon fine sea salt

Equipment:

• a cutting board
• measuring spoons
• a measuring glass
• a small mixing bowl
• a large skillet (12″)
• a wooden spoon or spatula (the kind for stirring, not flipping)

How to make this ground chicken taco recipe

Even if you’re not a cook, you’ll know how to cook ground chicken with taco seasoning like so:

• Mix together the taco seasoning.
• Heat oil in a large skillet.
• Sauté the chicken until almost completely browned.
  • Note: Most ground chicken is pretty lean. But if yours releases a lot of fat, you can drain the meat in a colander before adding it back to the pan and proceeding with the next step. Feel free to retain some of the fat for moisture.
• Add the seasonings, chicken broth and lime juice and sauté until combined. The broth and juice will help prevent the meat from drying out.

And…that’s it! Dinner is done in less than 30 minutes.

It’s also easy to double or triple this recipe for a crowd. Use your biggest skillet or even a large, deep pot. Stir occasionally to keep it moist (<– I know, sorry, but the word is necessary).

You can keep it warm in a slow-cooker. Stir occasionally (see above).

How to serve these ground chicken tacos

Then it’s time to serve up these healthy chicken tacos with your favorite fixin’s:

• Tortillas – If you need the tacos to be gluten-free, be sure to use corn tortillas instead of flour.
• Tortilla alternatives – There are brands that are making new and different kinds of tortillas. Siete, for instance, has tortillas made from almond flour, cassava flour and more. So they’re gluten-free, grain-free and Paleo friendly! (Learn more about these and other Paleo-friendly ingredients here.)
• Lettuce cups – Not only do they provide crunchy freshness, lettuce cups make these chicken tacos low carb (practically no carb!), Keto, Paleo and Whole30-friendly.
  • I find the best lettuce for taco wraps is butter lettuce, as the leaves create sturdy round cups to hold the filling. Romaine also works well.
• Sliced avocado or guacamole
• Your favorite salsa
• Lime wedges
• Chopped cilantro
• Your favorite cheese for tacos, if you tolerate dairy.

To learn more about low carb and keto tortilla options, check out PerfectKeto’s helpful info here.

Variations for this ground chicken recipe

• You can use other kinds of ground meat but keep in mind they all have different amounts of fat.
  • Ground turkey would make an easy alternative.
  • For meat with higher amounts of fat (like pork or 85% beef, for example), you might want to drain the fat out before adding the spices, lime juice and broth.
  • If using ground beef, use beef broth instead of chicken broth.
• You can adjust the spices as you like. If you don’t want spicy tacos, use less chipotle powder or none at all.
• If you don’t want to use tortillas, you can pile the taco meat on top of rice or veggie rice. You can try:
  • cauliflower rice (included in the recipe)
  • parsnip rice
  • sweet potato rice
• You can mound the ground chicken taco meat into baked and halved potatoes or sweet potatoes.
• You can use the taco meat in your favorite recipes like taco salads, burritos or fajitas.

Making the tacos ahead of time

The cooked taco meat can be stored in the fridge for up to 5 days.

The cooked taco meat can be frozen for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over low heat.

Other recipes you might like:

1. Slow Cooker Tacos Al Pastor
2. Taco Casserole
3. Crunchy Plantain Chip Chicken
4. Bacon Pineapple Guacamole

Print Recipe

5 from 8 votes

Ground Chicken Tacos (low carb, Keto, Paleo, Whole30)

These healthy Ground Chicken Tacos are easy and full of flavor. Serve with tortillas or lettuce wraps and your favorite toppings!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican

Keyword: ground chicken tacos, keto tacos, lettuce wrap tacos, low carb tacos, paleo tacos, tacos, whole30 tacos

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/8 teaspoon chipotle chili powder
• 1 tablespoon avocado oil or olive oil
• 1 lb. ground chicken (preferably breast but thigh is fine)
• 3/4 teaspoon fine sea salt
• 1/4 cup chicken broth
• 1 teaspoon lime juice

Instructions

• Combine the cumin, chili powder, coriander, onion powder, garlic powder, oregano and chipotle chili powder in a small bowl.
• Heat oil in a large skillet over medium heat.
• Add the ground chicken and salt and break it up with a spoon or spatula. Saute, stirring occasionally, until mostly browned and the moisture begins to evaporate, about 5 minutes.
• Add the spices. Stir until the meat is coated in the spices.
• Add the chicken broth and lime juice. Saute a few more minutes, stirring occasionally, until moisture has reduced a bit and everything is combined. Taste to adjust seasonings and serve (see post for serving ideas).

Notes

This is an easy recipe to double or even triple for a crowd. If serving for a crowd, keep warm in a crockpot.

The cooked taco meat can be stored in the fridge for up to 5 days.

The cooked taco meat can be frozen for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over low heat.

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