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Platter of Isenrio's chicken tacos in a hard taco shell.

Crunchy Ground Chicken Tacos (Feeds a Crowd!)

Published on June 24, 2025 | By
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Easy, high-protein, and crowd-friendly—this weeknight taco recipe is a guaranteed go-to.

Made with 2 pounds of Isernio’s Ground Chicken, these crunchy tacos are perfect for feeding a hungry group or stocking up on leftovers for the week. Pile ‘em high with your favorite toppings—shredded lettuce, chopped tomatoes, a little hot sauce—and you’ve got a quick, satisfying dinner everyone will love.

Pro Tip: These tacos are meal-prep friendly! Store leftover taco meat in the fridge for up to 4 days and reheat for quick lunches or taco bowls.

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Ingredients

  • 2 lbs Isernio’s Ground Chicken
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (store-bought or homemade)
  • ½ tsp salt, or to taste
  • ½ cup water
  • 12–16 crunchy taco shells
  • .
  • Toppings (choose your favorites):
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese
  • Sour cream or Greek yogurt
  • Hot sauce or salsa
  • Diced avocado or guacamole

Instructions

  1. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add garlic and cook another 30 seconds.
  2. Cook chicken: Add Isernio’s Ground Chicken to the skillet. Use a spatula to break it apart and cook until no longer pink, about 6–8 minutes.
  3. Season it up: Sprinkle in taco seasoning and salt, then pour in the water. Stir well to coat all the chicken. Reduce heat to low and let simmer for 5 minutes until thickened and flavorful.
  4. Warm taco shells: While the chicken simmers, heat taco shells according to package instructions—usually a few minutes in the oven to get them extra crispy.
  5. Assemble & serve: Spoon chicken into each taco shell and top with your choice of toppings. Serve immediately!
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