Chicken Taco Meat Tacos Recipes

GROUND CHICKEN TACOS

Steps:

• In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
• Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.

CROCK POT CHICKEN TACO MEAT

Steps:

• Dissolve taco seasoning into chicken broth.
• Place chicken breasts in crock pot and pour chicken broth over.
• Cover and cook on low for 6-8 hours.
• With two forks, shred the chicken meat into bite-size pieces.
• To freeze, place shredded meat into freezer bags with the juices.
• Press out all the air and seal.

CHICKEN TACO MEAT

Steps:

• In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
• Let cool, divide among 4 freezer bags and freeze.