This chicken taco meat gets a flavor boost from homemade taco seasoning. Use this chicken for all your Tex-Mex favorites, like tacos, fajitas, quesadillas, and more!
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This post was originally published in March 2022 and has been fully updated, including new cooking methods and photos.
My family loves Mexican-inspired food, and I love making our favorites at home. This chicken taco meat is a delicious and easy way to add bold flavor to everything from tacos and nachos to salads and more.
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Why you will love this recipe
- Ease - All you need to prepare this flavorful chicken is my Chicken taco seasoning and oil.
- Meal prep - This seasoned chicken is perfect for making ahead. It comes together quickly and can be used hot or cold in many weekly meals, like this chicken taco salad bowl or these Doritos nachos.
- Tender and juicy - Thin-cut chicken cooks up tender and juicy every time!
- Versatile - Beyond Tex-Mex, use this chicken in sandwiches, salads, casseroles, soups, or as a topping for pizza and nachos.
Ingredient Notes
- Boneless skinless chicken breast - Thin-sliced chicken breast is my go-to because it cooks quickly. Boneless skinless chicken thighs can also be used if you prefer dark meat.
- Chicken taco seasoning - This is made with a handful of pantry staples and doesn't have all of the additives found in store-bought mixes.
See the recipe card for complete instructions and ingredient amounts.
How to Make Chicken Taco Meat
Step 1: Add the taco seasoning and oil to a mixing bowl. Stir until well blended.
Step 2: Add the chicken and toss to coat completely with the spice mixture.
Step 3: Transfer the chicken to a foil-lined baking sheet.
Step 4: Bake at 400°F until the internal temperature of the chicken reaches 165°F. This will take about 12-20 minutes, depending on the thickness of the chicken.
Expert Tips
- If using larger chicken breasts, cut the chicken horizontally through the middle to create two thin pieces.
- Allow the chicken to marinate in the refrigerator for up to 2 hours for more intense flavor.
- Use an instant-read thermometer to ensure the chicken has reached a safe temperature of 165 degrees.
Storage and Usage
If you are not using the chicken immediately, let it cool, then store it in an airtight container in the refrigerator for up to 4 days.
In addition to using this as a base for tacos or fajitas:
- Add to sandwiches or salads, such as this Mexican Cobb Salad or this taco salad with Catalina dressing.
- Use in casseroles or soups, such as creamy Chicken Enchilada Soup.
- Serve as a main dish alongside Coconut Lime Rice and Miracle Whip coleslaw.
Recipe FAQs
Ground chicken is a convenient alternative. Cook it in a skillet, adding 1-2 tablespoons of oil and the dry seasoning mix to the raw chicken, crumbling the meat apart as it cooks.
This chicken can be grilled or cooked in a skillet for equally delicious results.
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📖 Recipe Card
Chicken Taco Meat
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EQUIPMENT
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chicken taco seasoning
- 1 - 1¼ pounds boneless skinless chicken breasts (thin-cut)
Chicken Taco Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400℉. Line a sheet pan with aluminum foil. Set aside.
- In a large mixing bowl, combine the taco seasoning ingredients and oil. Stir until well blended.
- Add the chicken and toss to coat. Be sure the chicken is completely coated with the spice mixture.
- Transfer the chicken to the prepared pan. Bake until the internal temperature of the chicken reaches 165℉ (using an instant-read thermometer). This will take approx. 12-20 minutes depending on the thickness of the chicken.
- Use immediately or cool, then store in an airtight container in the refrigerator for up to 4 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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