I first made this taco filling while visiting my brother, just throwing together a few pantry staples for an easy weeknight dinner. Nothing fancy! But after one bite, my sister-in-law immediately asked for the recipe…so I knew it was a keeper!
It’s super simple, budget-friendly, and packed with flavor — the kind of reliable, meaty filling you can tuck into warm tortillas or spoon over rice for a quick bowl. Add whatever taco toppings you love and call it dinner. My favorite combo: meat + roasted cabbage + avocado + lots of lime, with pickled red onions or jalapeños and a little cheese if I have it. Simple, fresh, perfect!
Ingredient highlight
Chicken! Chicken is a great way to get in high quality protein that’s also packed with selenium, choline, niacin (vitamin B3), and vitamin B6, and B12.
Servings 4
Prep Time 10 minutes 
Cook Time 10 minutes Ingredients
For the meat:
- 2 tbsp olive oil
- 1 lb ground chicken or turkey*
- 1 tsp kosher salt
- 3 tbsp tomato paste
- 2 cloves garlic, crushed, sliced or chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¼ cup water
- ½-1 cup chopped cilantro (optional)
Serve with:
- Warm tortillas
- Cabbage slaw or roasted cabbage
- Guac or avo
- Limes
- Cilantro
- Pickled red onions or jalapeños
- Salsa (optional)
- Sour cream or yogurt (optional)
- Shredded or crumbled cheese (optional)
- *This recipe will work with any ground meat (chicken, turkey, beef, pork).
Instructions
- In a large skillet over medium to medium-high heat, warm the oil. Add the meat, break it into chunks, then sprinkle all over with salt. Cook until the meat is no longer pink, breaking it up into smaller chunks every minute or so, for about 3-5 minutes.
- Stir in the tomato paste, garlic and spices until combined and cook for 2 minutes, stirring occasionally, to caramelize the tomato paste. Stir in about ¼ cup water to create a saucier consistency, adding more water if needed. Stir in the cilantro, if using.
- Serve in warm tortillas with cabbage and avocado or guac. Top with cilantro and a generous squeeze of lime and any other toppings you’d like.
To roast cabbage:
- Chop about ½ large cabbage into 1-2-inch pieces and add it to a parchment lined baking sheet. Drizzle with about 1 tbsp olive oil and ½ tsp kosher salt and toss to coat. Bake at 425F convection for about 15-20 minutes or until it’s softened and beginning to char.
To make cabbage slaw:
- Thinly slice cabbage and toss with lots of lime and salt. To make it creamier, you can add in some yogurt or sour cream.
Items you can prep ahead (optional)
- Make the ground chicken filling
- Prep any toppings, if needed (ex. roast cabbage, pickle an onion, etc…)
Substitutions:
- For vegan/vegetarian, you can make this with two drained and rinsed cans of garbanzo or black beans. Cook the beans in the oil with salt until they become sort of crisp in spots, then follow the recipe as is.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up the ground meat in the microwave or in a skillet until warmed through. You can always add a splash of water to add moisture.
- Serve it over grains for a grain bowl (with all the toppings).
- Make a quesadilla! Mix the cold ground meat with grated cheese and pile it into a tortilla. Pan-fry or bake it at 400F!
- Make a taco salad! Add the roasted (warm) or raw cabbage to a bowl and toss with the warm ground chicken, cheese, herbs, and tomatoes. Top with any other toppings.
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