Mexican Chicken Tacos


Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Author LDS's Mom


  • 9 taco shells
  • 2 cups iceberg lettuce cut smaal
  • 9 slices american cheese
  • Extra vergin olive oil
  • Ranch dressing
  • 2 medium avocados sliced

For the taco filling

  • 1 medium onion
  • 1 bell pepper of each, red, green and yellow
  • 3 cloves garlic
  • 4 tbsp chopped cilantro
  • 3 tbsp Extra virgin olive oil
  • 1 lb chicken minced
  • Homemade taco seasoning
  • Salt as needed
  • 1/2 cup water

For the homemade taco seasoning

  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp sea salt

For the Salsa

  • 2 medium tomatoes cut small
  • 1 chopped medium onion
  • 3 chopped green onions
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chopped cilantro
  • 1 lime juice
  • 1 chopped jalapeno pepper
  • 2 tbsp tabasco sauce
  • 1/2 tsp sea salt


  1. First prepare the salsa by mixing all the ingredients in a bowl. Set aside.
  2.  In another bowl mix all the ingredients of the taco seasoning and set aside.
  3. Prepare the Taco filling by sautéing the onions, garlic and bell peppers in the hot olive oil in a pan over high heat. Stir for 2 to 3 minutes.
  4. Add in the taco seasoning and the chicken minced. Stir occasionally for about 3 minutes then add in the water and reduce the heat to medium low.
  5. Let simmer for few minutes until the vegetables are tender and the chicken is cooked.
  6. Add in the cilantro, and mix it well then turn off the heat and set aside.
  7. Assemble the tacos by putting 1 tablespoon of the chicken filling in each taco shell, then a slice of the American cheese in each taco shell as well(the cheese is a personal choice).
  8. Place the Filled tacos in a dish and put in 400 °F preheated oven for 5 minutes until the cheese is melted.
  9.  Take out of the oven and put in each stuffed shell a tablespoon of salsa, a piece of avocado and top with ranch dressing.
  10. Serve with shredded iceberg lettuce drizzled with olive oil.


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