Fast and tasty on Tuesday or any night, these tacos are a perfect vehicle for ground chicken. The meat is amped up with spices and chipotle in adobe so it's flavorful and juicy, and topping the tacos with pico de gallo adds another level of deliciousness.


Read the full recipe after the video.

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

For the best texture, place taco shells in a 350 degree oven until crisp, about 5 minutes. Or heat shells in the microwave at 10 second increments until crisp.