One of the most impactful events to grip my tiny college town was the opening of Chipotle. Every bite of this homemade chicken Burrito Bowl recipe takes me back to those glorious moments in a strip mall four miles from campus. This easy homemade version is even better (and better for you!).

Why You’ll Love This Burrito Bowl Recipe

• It’s Better than a Burrito. Only a person with a mouth wide enough to swallow a bowling ball could bite all the way through a Chipotle burrito. That leaves most of us nibbling separate bites of cold sour cream and hot beans—womp womp. A burrito bowl, on the other hand, lets you get a little bit of everything in each bite.
• You Can Have It Your Way. Chipotle has a lot of burrito bowl options, but you have way more when you DIY it. Want to add black olives? Use leftover Instant Pot Pulled Pork instead of chicken? Swap in vegan cheese? The world is your oyster, friends.
• Ideal for Making in Advance. As an additional bonus, this recipe is excellent for healthy meal prep, whether it’s for an effortless weeknight dinner or satisfying work week lunch. See below for tips.
• Homemade Burrito Bowls Are a Healthy Fast Food Alternative. While Chipotle is one of the better fast food options out there, to call a burrito bowl from Chipotle “healthy” can be a stretch, especially when you factor in toppings (and we know Taco Bell burrito bowls are not typically associated with health). This homemade burrito bowl, however, delivers a total nutritional package that’s slimmer on calories without sacrificing an ounce of flavor.
• Cost Effective. A burrito bowl from a restaurant costs between $8 and $10, depending upon the protein you choose. Factor in extra toppings and multiply if you are feeding a family, and it adds up quickly. Making your burrito bowl at home offers a far more friendly price point per serving.

How to Make a Burrito Bowl

The Ingredients

• Quinoa. The base of our wholesome chicken burrito bowl is my healthy spin on Chipotle’s signature cilantro lime rice. Quinoa offers far more fiber and protein than white rice.

• Chicken Breast. A delicious lean protein choice for this burrito bowl. It’s seasoned and grilled to perfection.
• Lime. Lime juice adds flavor and acidity to both the quinoa and the chicken. I also used the lime zest on the chicken breasts.
• Red Onion. Crisp and lively for a burrito bowl.
• Cilantro. Added to our quinoa to mimic the beloved Chipotle cilantro lime rice.
• Black Beans. Black beans help make this bowl ultra satisfying and give it a distinct southwest flair. If pinto beans are your go-to at Chipotle, feel free to use those instead.
• Corn. Sweet, juicy corn is a must-have in our burrito bowls. Either canned, fresh, or frozen corn will work great.
• Cherry Tomatoes. Add a burst of sweetness to every bite.
• Jalapeño. For a touch of heat.
• The Dressing. A mixture of olive oil, lime juice, chili powder, cumin, cayenne, salt, and pepper, the dressing for these bowls is bright, light, and full of warm spices.
• Avocado. Because at home, we do not get charged extra. Pile it on for the perfect burrito bowl. (Or add Homemade Guacamole instead!)

The Directions

1. Prepare. Pound the chicken breasts.

2. Season. Rub the oil, spices, lime zest, and juice on the chicken. Let it rest in the marinade.
3. Make the Quinoa. Cook the quinoa, then fluff it with a fork.

4. Mix the Dressing. Whisk the dressing ingredients together.

5. Finish the Quinoa. Toss the dressing with the quinoa and cilantro.

6. Cook the Chicken. Grill the chicken over medium-high heat.

7. Cut the Chicken. Dice the chicken, then add it to the quinoa with the red onion.

8. Combine. Stir the beans, corn, tomatoes, and jalapeño into the mixture. Serve with desired toppings. ENJOY!

Recipe Variations

• Chicken and Rice Burrito Bowl. If you prefer using rice in your burrito bowl, swap in either long grain white or brown rice for the quinoa in this recipe.
• Chipotle Steak Burrito Bowl. Swap the chicken for diced pieces of cooked steak. (Grilled Flank Steak would be excellent here!)
• Chipotle Vegetarian Bowl. Omit the chicken, or add in pieces of cooked and crumbled tofu, or my Air Fryer Tofu.
• Low Carb Burrito Bowl. Swap the quinoa for cauliflower rice (cilantro-lime cauliflower rice would be scrumptious) or romaine lettuce.
• Taco-Style Burrito Bowl. Love old-school tacos? Use ground beef or ground turkey to make seasoned taco meat and add this to your burrito bowls instead of grilled chicken.

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Burrito Bowls

• Fresh Fruit. With veggies, grains, and protein, a burrito bowl is a complete meal on its own, but you can round things out with Fruit Salad or Watermelon Salad.
• Grilled Veggies. Since you’re already grilling the chicken, it’s easy to make some Grilled Corn or Grilled Zucchini for some extra smoky, charred flavor.
• Homemade Salsa. Black Bean Corn Salad would be excellent additions to your burrito bowls!
• Cocktails. This burrito bowl is made for serving with a Spicy Margarita or Skinny Blackberry Margarita. Can’t get those at Chipotle!

Recommended Tools to Make this Recipe

• Grill Pan. Perfect for grilling chicken breasts indoors.
• Instant Read Thermometer. No more guessing when your chicken is done.
• Citrus Juicer. My go-to tool for juicing lemons and limes.

Recipe Tips and Tricks

• Make Sure the Quinoa Is Dry. If it’s wet, it won’t be fluffy—and all the flavors you add to it will be watered down. You can continue cooking the quinoa uncovered until the liquid cooks off if you need to.
• Rinse the Beans Well. The liquid in the can has a distinctive smell and flavor that can distract from everything else going on in the recipe. Place the beans in a sieve and rinse them until the water runs clear and they’re no longer foamy.
• Use Gloves With the Jalapeño. Jalapeños are relatively mild compared to other hot peppers, but every once in a while, you get one that’s extra spicy and your hands will burn for a day or two afterwards. Don’t risk it! Wear a pair of disposable latex gloves to be safe.

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Burrito Bowl

This homemade burrito bowl recipe with grilled chicken tastes like Chipotle, but even better! An easy, healthy dish perfect for meal prep.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 385kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrito Bowls:

• 2 boneless, skinless chicken breasts about 1 pound
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lime zest and juice
• 1 small red onion diced
• 1 cup quinoa
• 1/2 cup chopped fresh cilantro plus additional for serving
• 1 (14-ounce) can black beans rinsed and drained
• 1 (14-ounce) can corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
• 2 cups halved cherry tomatoes about 1 pint
• 1 jalapeño seeded and diced

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice plus additional for serving
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper use less or omit if sensitive to spice
• 1/4 teaspoon black pepper

For Serving (optional):

• Diced avocado or Best Guacamole Recipe
• Shredded cheese
• Non-fat plain Greek yogurt or sour cream
• Salsa

Instructions

• Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
• Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
  
• Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
• Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
• To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
  
• Drizzle over the warm quinoa, then add cilantro, and toss to combine.
  
• Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
  
• Cut into bite-sized pieces and add to the bowl with the quinoa.
  
• Drain the red onion, then add to the bowl with the quinoa.
• Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm burrito bowls in a large skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6), without toppings | Calories: 385kcal | Carbohydrates: 47g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 24mg | Potassium: 665mg | Fiber: 8g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg

More Healthy Bowl Recipes

You’ll also love these other healthy and fantastic bowl recipes:

Stir Fries

Egg Roll in a Bowl

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Whole30 Vegetarian Power Bowls

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Vegan

Buddha Bowl with Veggies and Tahini Dressing

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Meet the hands-down best guacamole recipe that blends tips from authentic guacamole in Mexico (simple, high quality ingredients), my mom’s legendary guac (it’s all about seasoning), and of course eating copious amounts of it. Learn How to Make Guacamole that will wow your friends, including tips for picking the perfect avocado and more!

This guacamole recipe yields perfect guac that is:

• Not too chunky. Not too smooth.
• Properly salted and seasoned (no bland guac for us!).
• A little savory (thanks to my mom’s secret ingredient).
• FRESH and vibrant.
• Tastes like a beach vacation!

This is the kind of fresh, pure, properly-seasoned guacamole that you’ll devour in one sitting.

How to Make The Best Guacamole EVER

Traditional guacamole ingredients are simple and need no fillers—avocado, lime juice, cilantro, jalapeno, onion, and salt.

Once you have the base recipe, you can vary it up to make it spicy, more savory, or add festive toppings.

You can serve it as an appetizer alongside Mexican Corn Dip, use it for tacos like Carnitas, or tuck it inside a Vegetarian Burrito.

Just know this—however much of this guacamole you make, that’s how much will get eaten.

It’s too good to last!

The Ingredients

• Avocados. Looks are not everything! For the best guacamole (and Avocado Egg Salad), use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
• Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is especially delicious. Be sure you are using FRESH lime juice and lemon juice. Do not use the kind in the bottle for guacamo
• Kosher Salt. Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor. I use Morton’s Kosher Salt in all of my recipes
• Worcestershire Sauce. Mom’s secret ingredient. It adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned). If you prefer an authentic guacamole recipe, omit this.
• Hot Sauce. My addition to this spicy guacamole recipe to make it the BEST guacamole recipe without jalapeños. Feel free to adjust the amount to suit your heat preference. Or you can use jalapeños instead. (For another spicy dip, try this Chicken Enchilada Dip.)
• Tomatoes. Does traditional guacamole have tomatoes? It seems people are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
• Red Onions. Fresh, crisp, and crunchy. I feel red onions are the best for guacamole but white onions are another nice option with a clean onion flavor.
• Garlic. For that garlicky goodness.

The Directions

1. Slice the avocados in half and remove the pits.

2. Use a spoon to scoop the flesh into a bowl.

3. Add the remaining ingredients to the bowl (minus the tomato).

4. Mash until half creamy and half chunky.

5. Stir in the tomato (if using). Add desired toppings and DIG IN!

How to Pick a Ripe Avocado

A perfectly ripe avocado is key for the best guacamole. Here’s how to know when an avocado is ripe and ready to use.

• Color. Choose a Hass avocado that is deep dark green, brown, or black in color.
• Skin. A ripe avocado will have bumpy skin instead of smooth.
• Firmness. Give the avocado a gentle squeeze. It should feel soft but firm. An avocado that’s very firm isn’t ripe, and an avocado that’s mushy and dents when lightly squeezed is overripe and won’t give you great-tasting guac.

Avoiding Bland Guacamole

First, before you begin tinkering with your guacamole, if you will be serving it with chips, use those chips when taste-testing, especially if the chips are particularly salty.

• If you taste your guac and it is bland, start with more salt. Homemade guacamole needs more seasoning than you think.
• Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better.
• If you still aren’t happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

How to Keep Guacamole From Turning Brown

Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation).

That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.

To deter browning, the most important tips are:

• Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
• Keep it airtight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.

Topping Ideas

While you can’t go wrong with this simple guacamole recipe, every now and then, it’s fun to vary it up. Here are some toppings to make your guacamole stand out among the rest.

• Crumbled feta cheese
• Pomegranates (great for holidays! Especially combined with the feta.)
• Toasted pumpkin seeds (a.k.a. pepitas)
• Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
• Diced cherry tomatoes
• Diced mango, peaches, or pineapple
• Grilled Corn kernels
• Fresh cilantro or green onions

What to Dip with Guacamole

• Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
• Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
• Pita Chips. A similarly crunchy alternative to tortilla chips.
• Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
• Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.

Ways To Use Homemade Guacamole

• On Sandwiches and Burgers. Take your sandwich game up a notch by spreading guacamole onto a BLT, Turkey Burgers, or Salmon Burgers.
• On Mexican Food. This guacamole would be tasty on top of a Mushroom Quesadilla or Veggie Burritos. It would be equally delish with Beef Fajitas, Instant Pot Chicken Enchiladas, or Taco Salad. Or use this easy guacamole recipe for nachos (Chicken Nachos are the house favorite).
• On Fish. This Grilled Salmon and Shrimp Skewers are begging to be topped with fresh guacamole.
• On Meat. Elevate your favorite basic protein with homemade guacamole. Grilled Chicken Breast, Grilled Pork Tenderloin, and Baked Chicken Breast are some of my go-to’s.
• On Eggs. Top plain scrambled eggs with guacamole, or serve it with an Egg White Frittata or Egg Muffins.
• For Appetizers. Use the guacamole to make my scrumptious Shrimp Guacamole Bites or 7 Layer Taco Dip.

Storage Tips

• To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Recommended Tools to Make this Recipe

• Non-Slip Cutting Board. Won’t slip away from you like other cutting boards do.
• Mixing Bowls. The largest size of this set would be ideal for making guacamole.
• Citrus Juicer. I won’t juice a lemon or lime without this handy tool.

This homemade guacamole has become a household signature for us (served up with a spicy Jalapeño Margarita.)

Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.

If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!

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How to Make Guacamole

How to make guacamole that is the best you'll ever eat and tastes authentic! Simple, fresh, and perfectly seasoned. The only guac recipe you need!

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings (about 3 cups)

Calories 113kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 large ripe Hass avocados
• 1/2 cup finely chopped red onion about 1 small
• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 1 tablespoon freshly squeezed lime juice about 1/2 small lime
• 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
• 1 teaspoon Worcestershire sauce
• 1 clove garlic minced (about 1 teaspoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large roma tomato diced (optional)

TOPPINGS (optional):

• Crumbled feta
• Cooked and crumbled bacon*
• Chopped fresh cilantro
• Toasted pepitas

FOR SERVING:

• Salty tortilla chips
• Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama

Instructions

• Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
  
• Scoop the flesh into a large mixing bowl.
  
• Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
  
• With a fork, mash together until the mixture is half chunky and half creamy.
  
• Gently stir in the diced tomato. Don't overmix! Chunky guac is happy guac.
  
• Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.

Video

Notes

• *To easily cook bacon, try this Oven Baked Bacon or Air Fryer Bacon.
• TO STORE: Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Nutrition

Serving: 1(of 12) without toppings or chips, about 1/4 cup | Calories: 113kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 357mg | Fiber: 5g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg

More Delicious Dip Recipes

Complete your party spread with one of these other tasty dip recipes for a crowd:

Dips

Hot Crab Dip

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Feta Dip

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Roasted Red Pepper Dip

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Dinner in a hurry is no worries when you have Shredded Chicken Tacos. Simple shredded chicken gets a juicy, flavorful Tex-Mex makeover with sautéed onion, homemade taco seasoning, chipotle peppers, tomatoes, and lime juice. You’re just 20 minutes away from taco night with this easy recipe!

In an ideal world, I’d have unlimited time to spend leisurely cooking dinner, accompanied by snappy background music, a glass of wine, a relaxed husband, and my dog quietly observing.

This sadly often cannot be the case (well except maybe the glass of wine part); I blame responsibilities. 

We all need quick and simple dinners in our back pocket that are tasty, nutritious, and won’t solicit complaints from our loved ones.

Enter shredded chicken tacos.

We all know the salsa + chicken + slow cooker trick for fixing chicken for simple shredded chicken tacos. 

• When I developed these Instant Pot Shredded Chicken Tacos, I discovered Mexican shredded chicken can be infinitely much more flavorful than the jar-o-salsa version with just a few extra ingredients and steps.
• This recipe is even faster than the Instant Pot version, as we’re simply gussying up pre-cooked shredded chicken, like in this Chicken Quesadilla recipe, another dinner 911 solution.

How to Cook Shredded Chicken for Tacos

There are multiple ways to prepare shredded chicken for chicken tacos. The choice is yours!

Each of these posts contains ALL the details and tips on how to perfectly prepare shredded chicken that is not dry.

• Poached. How to Cook Shredded Chicken goes over how to cook chicken on the stovetop in water. This method is quick and uses just one pot.
• Crockpot. This basic Crockpot Shredded Chicken uses a low and slow cooking method, yielding shredded chicken that is moist and easy to shred. 
• Instant Pot. Instant Pot Shredded Chicken is a great option if you forgot to thaw your chicken (guilty), as you can cook frozen chicken in the Instant Pot.
• Air Fryer. You can cook a whole chicken and then shred it as desired with this Air Fryer Whole Chicken how-to. You can also shred Air Fryer Chicken Breast or Crispy Air Fryer Chicken Thighs.
• Baked. How to Bake Chicken Breast in the oven is my tried-and-true method for simply roasting a chicken breast, perfect for shredding. If opting for bone-in, see Baked Bone-In Chicken Breast.

How to Make the Best Shredded Chicken Tacos Recipe

Taking the one extra step of sautéing the onion to soften and sweeten it and the spices to bloom their flavors is well worth the flavor payoff.

The Ingredients

• Shredded Chicken. Cook this lean protein according to your preferred method. See above for options.
• Onion. Adds more flavor to the chicken.
• Chicken Taco Seasoning. Chili powder, salt, and cumin add the perfect Tex-Mex flavor to our chicken. This seasoning is just as easy to mix together as opening a pre-made taco seasoning packet, and you’ll love the simple ingredients.
• Garlic. I recommend freshly mincing your garlic.
• Chipotle Peppers in Adobo Sauce. These peppers come in a can and can typically be found by Mexican food ingredients at the grocery store.

• Diced Tomatoes. A can of petite diced tomatoes adds more juiciness to the chicken.
• Lime Juice. Freshly squeezed lime juice is the final zip to the warm taco flavoring.
• Tortillas or Taco Shells. For serving!

The Directions

1. In a large skillet over medium-high heat, sauté onion in olive oil with chili powder, salt, and cumin. Stir in the garlic.

2. Add the shredded chicken, chipotle peppers, diced tomatoes, and lime juice. Let cook until chicken is heated through.
3. Fill taco shells or warm tortillas with the chicken and your favorite toppings. ENJOY!

Shredded Chicken Taco Toppings

Taco night is all about the toppings, right? Load up your Mexican chicken tacos with any of the following, or lay them out taco-bar style:

• Guacamole. See How to Make Guacamole for my famous guac recipe. You could also top your shredded chicken tacos with diced avocado.
• Shredded Cheese. A tip I always give cooks is to shred your own cheese rather than buy pre-shredded. Cotija cheese would be authentic, and cheddar cheese would also taste great.
• Red Onion. Quick Pickled Red Onions are one of those secret, super flavorful ingredients that should not be so secret.
• Greek Yogurt. My favorite healthy swap for sour cream is nonfat plain Greek yogurt.
• Lettuce. Shred Romaine lettuce for a delightful crunch atop your shredded chicken taco.
• Sliced Radish. Adds a nice crunch and a little zing.
• Salsa. For dipping chips and topping your taco.
• Jalapenos. Sliced jalapenos will add some kick if you like it hot.
• Fresh Cilantro. Cilantro adds a pretty garnish and more fresh flavor.

Storage Tips

• To Store. Before building tacos, place leftover shredded chicken in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Gently rewarm shredded chicken in the microwave until hot, topped with a splash of water or chicken broth to keep it from drying out, then build fresh tacos.
• To Freeze. Store shredded chicken in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.

What to Serve with Shredded Chicken Tacos

Here are the essentials to serve along with your shredded chicken tacos:

• Mexican Corn Dip. Get the party started with this addictive dip. Grab the tortilla chips!
• Beans. Instant Pot Black Beans and Crock Pot Pinto Beans will ruin you from the canned beans for life (sorry, not sorry). Instant Pot Refried Beans are also an excellent choice.
• Margarita. Grab a Skinny Margarita or Spicy Margarita while you set out the taco toppings.

Recommended Tools to Make this Recipe

• Meat Shredder. Super handy “claws” make shredding meat easier than using forks.
• Taco Stand. Taco holders make taco night at home feel like a restaurant.
• Garlic Press. The one and only garlic press I like.

This easy shredded chicken taco recipe takes pre-cooked, shredded chicken from bland to WHAM for the ultimate chicken taco.

May you now always have an answer to “What’s for dinner?”

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Shredded Chicken Tacos

These easy Shredded Chicken Tacos transform plain shredded chicken into a juicy, flavorful, FAST meal. The answer to what to make for dinner!

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE TACO SHREDDED CHICKEN

• 3 cups cooked shredded chicken* (about 3 medium breasts)
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion or 1/2 large yellow onion diced
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 4 cloves garlic minced (about 4 teaspoons)
• 1 to 2 chipotle peppers in adobo individual peppers NOT whole cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
• 1 15-ounce can petite diced tomatoes in their juices
• 1/4 cup freshly squeezed lime juice from about 1 medium lime

FOR SERVING:

• Warm tortillas or hard taco shells of your choice
• Toppings of choice: fresh cilantro, diced avocado, diced jalapeno, pickled onions, thinly sliced radishes, cheese, salsa

Instructions

• In a large skillet, heat the olive oil over medium-high. Add the onion, chili powder, salt, and cumin. Sauté until the onion is softened, about 5 minutes.
  
• Stir in the garlic and let cook for 30 seconds.
• Add the shredded chicken, chipotle peppers, diced tomatoes, and lime juice. Let cook, stirring every minute or two, until the chicken is heated through, about 5 minutes. Taste and adjust seasoning as desired.
  
• To serve: Fill the shells or warm tortillas with the chicken and add any desired toppings. Enjoy immediately.

Notes

• *To cook the chicken, pick your favorite method: Poached Shredded Chicken (stovetop), Crockpot Shredded Chicken, Instant Pot Shredded Chicken, shredded Air Fryer Whole Chicken; or use store bought rotisserie chicken.
• Adapted from my Instant Pot Shredded Chicken Tacos

 

• TO STORE: Before building tacos, place leftover shredded chicken in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Gently rewarm shredded chicken in the microwave until hot, topped with a splash of water or chicken broth to keep it from drying out, then build fresh tacos.
• TO FREEZE: Store shredded chicken in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1of 4 (chicken only) | Calories: 280kcal | Carbohydrates: 10g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Potassium: 528mg | Fiber: 2g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 3mg

More Easy Mexican Chicken Dinners

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Chicken Nachos

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Chicken Tortilla Casserole

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This healthy Taco Salad recipe is everything you love about taco night, transformed into a wholesome package you can feel great devouring for nutritious lunches and dinners. Fill your bowl with taco-seasoned ground turkey, crisp romaine, beans, and fresh veggies, then finish with crispy tortilla strips and a homemade yogurt and salsa dressing.

From the lean ground turkey, to a homemade taco seasoning, to all of the best taco fixin’s, this Mexican-inspired recipe has it all, including the best (and easiest!) taco salad dressing recipe.

Adios wimpy salads.

This wholesome, filling salad is a classic taco done lighter so you can enjoy it more often!

Healthy Taco Salad Recipe that Satisfies

Have you ever asked yourself if taco salad can be healthy?

This taco salad shouts a resounding YES!

• High in protein and fiber, it packs a wide array of taco toppings like cheese, avocado, corn, baked tortilla chips, and beans.
• In addition to its nutritious ingredient lineup and robust flavor, the components of this taco salad last well in the refrigerator, making it ideal for meal prep.
• It’s also far easier to eat than regular tacos. Who has time for shells? Just toss everything into a bowl and you’re ready to chow down!

How to Make Taco Salad

Whether you’re looking to add more satisfying salad recipes to your repertoire or just love tacos (or both!), this healthy taco salad bowl will quickly become a favorite.

The Ingredients

• Flour Tortillas. One of the secrets to making a really great taco salad is adding crunch. In place of fried chips, I use oven-baked strips of tortillas. It only takes a few minutes to toss the tortilla strips into the oven, and the texture they add is completely worth the small effort.

• Spices. Skip the packet of taco seasoning, which is usually high in sodium. Instead, make a homemade taco seasoning that combines salt, pepper, chili powder, cumin, and garlic powder to season the ground turkey meat. You could also add paprika, oregano, onion powder, or a hit of hot sauce to taste.
• Ground Turkey. To create a lower-calorie taco salad recipe that still packs restaurant-worthy satisfaction, I used ground turkey. It’s equally as delicious here as season ground beef! The best taco meat!

• Romaine Lettuce. The crisp and fresh base for our salad. Romaine lettuce is high in minerals and low in calories, making it ideal for this slimmed-down salad. I prefer it over iceberg lettuce, which is crisp but lacks nutrients.
• Black Beans. A true super food! Black beans have been shown to be beneficial for cholesterol, are rich in fiber and protein, and are very low in saturated fat. They give the salad a creamy element and make it more satisfying. (My Instant Pot Black Beans would be perfect here; canned work too, of course.)

• Corn. I use convenient canned Mexican-style corn and loved the additional flavors it adds to the salad.
• Tomatoes. A handful of cherry tomatoes, grape tomatoes, or chopped Roma tomatoes adds bursts of flavor and vitamin C.
• Avocado. The creamy, nutrient-packed ingredient that we all love! Avocado adds vitamins and omega-3 fatty acids.
• Cilantro + Green Onions. For a bit of bite and added flavor.

• Cheddar Cheese. I went lighter on the cheese quantity, so using an extra-sharp cheddar helps make sure you can still taste it in every bite.
• Greek Yogurt + Salsa. So simple but so delish! To make the BEST taco salad dressing, simply mix together your favorite salsa with plain nonfat Greek yogurt, my healthy substitute for sour cream. Greek yogurt is high in protein and has calcium too.

The Directions

1. Bake the tortilla strips.

2. In a nonstick, large skillet brown the turkey with the spices.

3. Stir together the dressing ingredients, and top lettuce with part of the dressing.

4. Add the salad ingredients.

5. Toss to combine, sprinkle with tortilla strips, and serve. ENJOY!

Storage Tips

• To Store. Once assembled and dressed, the salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 2-4 days in the fridge. Even dressed, this salad isn’t too bad the next day.
• To Reheat. Leftovers of the seasoned ground turkey may be warmed in the microwave, in a covered container, until steaming.

What to Serve with Taco Salad

• While this is a complete meal all on its own, kick taco night up a notch with this Skinny Margarita, made with lime juice!
• Serve this taco salad bowl with a side of Tex-Mex bread such as Jalapeno Cornbread or Mexican Cornbread.

Recommended Tools to Make this Recipe

• Baking Sheets. These are an invaluable tool for your kitchen. I use them to bake up the tortilla strips in this recipe.
• Measuring Cups. An ideal way to measure AND mix your ingredients for salad dressing, without getting another bowl dirty. Plus, they can go in the microwave and dishwasher.
• Skillet. For cooking up all of that perfectly seasoned ground turkey.

Pour yourself a marg, because tonight is taco (salad) night!

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Taco Salad

The best easy taco salad with beans, ground turkey, crispy tortillas, and yogurt dressing is a healthy version of everyone's favorite salad.

Course Salad

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 596kcal

Author Erin Clarke / Well Plated

Ingredients

For the Taco Salad:

• 2 fajita-size flour tortillas (or swap for corn tortillas to make gluten free)
• 2 teaspoons extra-virgin olive oil divided
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 1 pound 93% lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce roughly chopped
• 1 can reduced-sodium black beans (15 ounces), rinsed and drained
• 1 can Mexican-style corn (11 ounces), drained
• 2 cups cherry tomatoes halved
• 1 medium ripe avocado peeled, pitted, and diced
• 1 cup loosely packed cilantro leaves chopped
• 1/2  cup reduced-fat sharp cheddar cheese shredded
• 1/4 cup green onions thinly sliced

For the Salsa Yogurt Dressing:

• 1/4 cup salsa (store-bought or homemade)
• 1/4 cup nonfat plain Greek yogurt

Instructions

• Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray.
• Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer.
  
• Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
• Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through; about 5 minutes.
  
• In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
• Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
  

Video

Notes

• GLUTEN FREE OPTION: To make the recipe gluten free, swap corn tortillas in place of the flour tortillas. Check the baking time a few minutes early, as the corn tortillas may crisp more quickly.
• MAKE AHEAD: Store the cooked ground turkey in the refrigerator for up to 4 days, the corn and black beans in a separate container for up to 4 days, the dressing in a container for up to 4 days, and the chopped tomatoes in a container for up to 3 days. Washed, chopped lettuce can also be stored in the crisper drawer for 2 to 3 days. Warm the turkey and assemble the salad just before serving.
• TO STORE: Once assembled and dressed, the salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 2-4 days in the fridge.

Nutrition

Serving: 1(of 4) without dressing | Calories: 596kcal | Carbohydrates: 65g | Protein: 40g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Potassium: 1699mg | Fiber: 18g | Sugar: 9g | Vitamin A: 15204IU | Vitamin C: 42mg | Calcium: 236mg | Iron: 8mg

Related Recipes

Taco night? More like Taco every night! Here are more of my favorite south-of-the-border Mexican recipes.

Slow Cooker

Slow Cooker Butternut Squash Pulled Pork Tacos

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Slow Cooker Carnitas

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Hot out of the pan, fully stuffed, and primed for pairing with your favorite warm-you-up soup, it’s Mexican Cornbread. It takes all the fluffy, buttery bliss that’s there to love about classic cornbread, then adds gooey, melty cheddar, fresh jalapeños, and tender corn kernels.

If you are looking for a simple, classic Southern cornbread (similar to my Cornbread Muffins), this isn’t it.

Stuffed with spices, cheese, and other wholesome (albeit nontraditional) ingredients, this is one recipe (along with this Cornbread Stuffing) that will make many a cornbread purist squirm.

Put the “rules” aside; I promise it will delight their tastebuds nonetheless!

• If you are in the camp that doesn’t believe in sweetening cornbread, I volunteer as tribute to eat your slice.
• If you are trying to make cornbread with Jiffy mix, I hope you’ll stay.
• And if, like me, you just love cornbread and think that watching a sporting event or eating a bowl of White Chicken Chili feels more complete, this is a recipe for you.

Why You’ll Love This Mexican Cornbread

This Mexican cornbread is made from scratch, but it’s EASY!

I pinky promise homemade cornbread is truly one of the easiest, highest-payoff recipes you’ll try.

• This Mexican cornbread is more tender and moist than Jiffy cornbread mix.
• It is more wholesome than many other classic cornbread recipes, too—I took the healthy cornbread route; this one is 100% whole grain.
• With whole corn kernels, cheese, and jalapeños bits flecked throughout, it’s a fun change of pace from old-fashioned cornbread and adds interest and flair to any meal.

It doesn’t get much better than this, friends!

How to Make Mexican Cornbread

While this isn’t your everyday Mexican cornbread recipe, it is still straightforward and easy to master.

No special equipment or hard-to-find ingredients required, just plenty of color, flavor, and fiesta!

The Ingredients

• Cornmeal. I like a medium-grind cornmeal, which gives the Mexican cornbread extra texture, but if you don’t have it on hand, regular finely-ground cornmeal works too.
• White Whole Wheat Flour. For whole-grain goodness. Its mild flavor tastes just like all-purpose flour in this recipe, yet adds extra fiber and nutrition. (I also like to sneak white whole wheat flour into my favorite Beer Bread.)

• Baking Powder AND Baking Soda. For that perfect rise.
• Buttermilk. I adore how tender buttermilk makes baked goods, and its light tang is a fabulous addition to cornbread (and Drop Biscuits).

• Butter. Not too much to be heavy, but enough to make this cornbread taste appropriately indulgent.
• Honey. For natural sweetness that enhances and complements the corn flavors in this recipe.
• Egg. For tenderness, texture, and rise.
• Mexican Corn. Or Mexicorn. Or Fiesta Corn. Whatever your brand of choice calls it, it’s sold by the regular canned corn at the grocery store and is a fab shortcut. Mexican corn has bits of red and green pepper that add pretty flecks of color and extra Southwest flavor. (I also love adding Mexican corn to this Mexican Corn Dip.)
• Jalapeños. As long as you remove the seeds and membranes, they’re here for fresh and herbaceous flavor, not for spice. For a spicier version, check out Jalapeno Cornbread, or use a pepper Jack cheese for this recipe.
• Green Onion. For color, balance, bite, and further evidence that this is not your run-of-the-mill cornbread recipe.
• Cheese. Gooey greatness. I opted for a sharp cheddar cheese and Monterey jack cheese blend because it is yummy and what we had in the refrigerator.

The Directions

1. Line an 8×8-inch square baking dish with parchment paper and lightly coat it with nonstick spray. Set aside.
2. Melt the butter, then set aside to cool to room temperature. Whisk together the dry ingredients.
3. Whisk together the eggs and melted butter, then add the buttermilk and honey.
4. Pour the wet ingredients into the dry ingredients and gently stir until combined. Fold in 1 cup of the cheese, the corn, jalapeño peppers, and half of the green onions.
5. Let the batter sit at room temperature for 20 minutes and preheat the oven to 350 degrees F. Transfer the batter to the prepared pan. Top with the remaining green onions and cheese.
6. Bake Mexican cornbread at 350 degrees F until the center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan before slicing. ENJOY!

How to Store Mexican Cornbread

• To Store. This easy Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days.
• To Freeze. Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving.
• To Reheat. Let the cornbread come to room temperature on the counter before serving. You can also reheat in a preheated 350 degree F oven until warm.

How to Serve Cornbread

Whether enjoyed as a stand-alone snack or alongside a main dish, there are so many ways you can enjoy this healthy Mexican cornbread recipe.

• Chili. From my favorite Vegetarian Chili to this Green Chili Recipe and Healthy Turkey Chili, they’re all a perfect match for this easy Mexican cornbread recipe.
• Soups & Stews. Not into chili? Pair this Mexican-style cornbread with Crockpot Chicken Enchilada Soup or Chicken Tortilla Soup.
• Casseroles. Try serving this wholesome and healthy Mexican cornbread with an easy casserole like King Ranch Chicken or Chicken Tortilla Casserole.
• Salads. Looking for lighter fare? You can never go wrong with this Mexican Salad or classic Taco Salad.
• Meat & Poultry. Please the meat lovers and cornbread lovers at your table equally with dishes like Beef Fajitas or this flavorful Cowboy Chicken recipe.

Recommended Tools to Make Mexican Cornbread

• 8×8-inch Baking Pan. This one has been my loyal baking companion for many years.
• Liquid Measuring Cups. I am recently obsessed with this set. They are flexible, so the liquids (especially sticky liquids like honey) “squish” right out. They are easy to wash too.
• Metal Measuring Cups. This is a great set for everyday baking.
• Whisk. I love this short style because it is so much easier to use than a standard whisk.

While less is more is generally true, when it comes to this Mexican cornbread the more, the merrier!

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Mexican Cornbread

The BEST easy Mexican cornbread from scratch! Made with jalapeno, cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Course Appetizer, Side Dish

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 pieces

Calories 156kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup unsalted butter
• 3 tablespoons honey
• 1 cup yellow cornmeal I like medium grind for the texture
• 1/2 cup white whole wheat flour (or all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 eggs at room temperature
• 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar
• 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix divided
• 1 can Mexican-style corn drained (7 ounces; about 1 cup)
• 1 large jalapeño pepper seeded, membranes removed, and minced
• 2 green onions chopped, divided (about 1/4 cup)

Instructions

• Line an 8×8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
• Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
• In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
• Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.
• Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
• Place a rack in the center of your oven and preheat the oven to 350°F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

Notes

• TO STORE: This Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days.
• TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving.
• TO REHEAT: Let the cornbread come to room temperature on the counter before serving. You can also reheat in a preheated 350 degree F oven until warm.

Nutrition

Serving: 1slice, of 16 | Calories: 156kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Potassium: 157mg | Fiber: 2g | Sugar: 5g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg

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I am long overdue for this pun: Let’s TACO ’bout these Shrimp Tacos! Easy, kickin’, and topped with a creamy, crunchy slaw, they are the best shrimp tacos you’ll ever eat, promise.

The shrimp is juicy and splendidly spiced.

The prep is EASY (these tacos have restaurant taste but are appropriate for beginner cooks).

The entire package is complete with a dreamy shrimp taco sauce.

Not only is this healthy Mexican shrimp tacos recipe worth making for dinner tonight, but it’s also worth putting up with my bad jokes!

Shrimp Tacos: A Quick and Easy Dinner

Every time I make a recipe with shrimp, I ask myself why I don’t cook with shrimp at least once a week.

• In addition to being healthy, shrimp cooks in a matter of minutes, making it ideal for fast weeknight dinners (this Garlic Shrimp Pasta is another speedy winner).
• The sautéed shrimp in these tacos cooks in fewer than five minutes, which by my calculation is just enough time to pour yourself a Skinny Margarita if you move very very quickly.

While fresh shrimp are delicious, the majority of the time, I purchase raw, frozen shrimp.

• Frozen shrimp is usually less expensive, and because you can purchase it already peeled, it puts one less step between me and my plate of shrimp tacos.
• For easy shrimp taco recipes using frozen shrimp, you can thaw the shrimp in your refrigerator overnight, or if you forget (guilty!), you can quickly thaw them too.

While frozen shrimp are not the best choice if you’ll be eating shrimp cocktail, it’s perfect for recipes where the shrimp are being jazzed up with spices (hi, Healthy Shrimp Pad Thai and Shrimp Guacamole Bites) or fresh ingredients like garlic (check out Garlic Shrimp with Quinoa and Healthy Shrimp Scampi with Zucchini Noodles).

In the case of our easy shrimp tacos recipe, the shrimp are tossed with classic chili powder, smoky chipotle chili powder, and chili’s BFF, cumin.

How to Make the Best Shrimp Tacos

Based on my extensive research, which consists of ordering shrimp tacos every single time I see them on a menu, I can tell you this is the tastiest shrimp tacos recipe.

In addition to the succulent shrimp, this recipe has a cool, creamy slaw with no mayo.

Along with the to-die-for sauce, it perfectly balances and cools the spice from the shrimp.

You are going to want to make Taco Tuesday every night!

The Ingredients

• Shrimp. Quick-cooking, protein-packed, and delicious, shrimp are a fantastic choice for tacos. They pair wonderfully with the spices too.
• Spices. Chili powder, chipotle chili powder, cumin, and salt make the shrimp pop! These shrimp seasonings make the tacos smoky, earthy, and a little spicy.
• Taco Sauce. With olive oil, garlic, jalapeño, cilantro, and fresh lime juice, this Greek yogurt sauce is cool, creamy, and zippy. The jalapeño adds a hint of spice too.
• Slaw. Crunchy, fresh slaw mix pairs perfectly with the creamy taco sauce and smoky shrimp. What’s typically mayo slaw for shrimp tacos is lightened up with Greek yogurt swapped for the mayo.

• Tortillas. The shell for our tacos. You can use flour or corn tortillas.

The Directions

1. Rinse and dry the shrimp. Place shrimp in a large bowl with the oil and spices, tossing to coat.

2. Process the taco sauce ingredients in a food processor (or blender if you don’t have one).

3. Place the cabbage in a bowl, then toss it with part of the sauce.

4. Cook the shrimp in a large skillet with oil.

5. Warm the tortillas, then fill them with shrimp, slaw, and extra sauce. ENJOY!

Storage Tips

• To Store. The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.
• To Reheat. Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. However, you can very gently rewarm the shrimp in a skillet over medium-low heat if needed.

What to Pair with Shrimp Tacos

Quick Breads

Mexican Cornbread

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Instant Pot

Instant Pot Refried Beans

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Appetizers

How to Make Guacamole

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Recommended Tools to Make This Recipe

• Nonstick Skillet. This nonstick skillet comes with its own lid.
• Food Processor. Perfect for preparing the taco sauce.
• Tongs. These are great for flipping the shrimp.

The Best Food Processor

With multiple functions, dishwasher-safe parts, and a powerful motor, this food processor can handle everything from chopping to mixing dough.

Get ON Amazon

Whether you cook these tacos outdoors or in, I’d love to know how this recipe turns out for you!

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Shrimp Tacos

The BEST shrimp tacos recipe with a creamy cilantro lime sauce and fresh crunchy slaw. Juicy, spicy, and so quick and easy! Cook on the stove or grill.

Course Dinner

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8 tacos

Calories 158kcal

Author Erin Clarke / Well Plated

Ingredients

For the Shrimp Tacos:

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
• 1 tablespoon extra-virgin olive oil divided
• 1 teaspoon chili powder
• 1 teaspoon ground chipotle chili pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 6 to 8 corn or flour tortillas
• Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa

For the Slaw and Shrimp Taco Sauce:

• 1 cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic peeled
• 1/2 small jalapeno seeds and membranes removed
• 1/4 cup tightly packed fresh cilantro leaves
• 1/4 teaspoon kosher salt
• Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
• 2 cups shredded cabbage or slaw mix

Instructions

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
  
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
  
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
  
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degrees F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.
  

Video

Notes

• TO STORE: The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.
• TO REHEAT: Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. However, you can very gently rewarm the shrimp in a skillet over medium-low heat if needed.

Nutrition

Serving: 1taco (of 8), including tortilla, shrimp, and slaw | Calories: 158kcal | Carbohydrates: 14g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Fiber: 2g | Sugar: 3g

More Tasty Shrimp Recipes

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Mexican Shrimp

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Cajun Shrimp Pasta

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You can think of Carnitas, which translates to “little meats,” as the Mexican version of pulled pork. Most often served as tacos, carnitas taste warmly spiced, juicy, and slightly citrusy—they are FABULOUS.

Originating in the Mexican state of Michoacán, carnitas meat is made with pork shoulder or pork butt, a tough, marbled cut that needs low-and-slow cooking to render the fat and become succulent and tender.

Freshly shredded, carnitas taste fabulous, but what makes them truly impossible to stop eating is the way the pork is finished off.

Once the pork is cooked and shredded, the meat is fried on the stove top (or under the oven broiler) until the edges are tantalizingly crispy.

You can also eat carnitas as a filling for enchiladas, tuck them into a quesadilla, turn them into a burrito bowl, make an epic grilled cheese—there’s pretty much no wrong way to enjoy them.

Because pork butt needs long, gentle cooking, carnitas are often made in the crockpot (see my Slow Cooker Carnitas for a fantastic recipe) or a pressure cooker, which speeds things along (see Instant Pot Carnitas).

My absolute favorite way to make carnitas, however, is on the stovetop.

With this easy carnitas recipe, you can make restaurant-worthy carnitas at home!

Creating Authentic Carnitas at Home

This recipe is my best attempt to recreate the authentic street tacos I ate in Mexico, one of the best bites of my life!

Because authentic carnitas recipes call for simmering pieces of pork in lard, I found that making them on the stovetop allowed the meat to slowly cook down in its own fat and juices in a way that the crockpot and Instant Pot don’t replicate.

• On the stove, the juices cook down and concentrate, giving the meat unparalleled depth and richness.
• Think of it like stovetop chili vs. crockpot chili. Both are good, but what makes stovetop chili great is how complex and thick it gets. That complexity comes from stovetop simmering. We want the same for our carnitas.
• Once all the liquid cooks away, it’s easy to crisp the bits of the carnitas right in the pot (otherwise, you can crisp the carnitas in the oven, but the pot saves a dish).

Plus, since these carnitas are made without a crockpot, you can enjoy them even if you don’t own a slow cooker.

How to Make Carnitas

Carnitas are as much about the meat’s texture as they are the flavor.

• The bites of meat need to be ultra-juicy (we’re talking dripping-out-of-your-taco juicy), this is a given.
• What makes carnitas different than Slow Cooker Pulled Pork (in addition to the use of spices) is crispy meat that forms at the edges. It’s the best part!

With a handful of pantry spices, some citrus, and a little patience, you can create mouthwateringly tender, crispy-edged, and gloriously rich carnitas meat, right in your own kitchen.

The Ingredients

• Pork. Pork shoulder is the perfect choice for carnitas. It has a higher fat content, meaning the meat will be ultra tender, flavorful, and juicy. Pork is also packed with protein, calcium, and iron.

• Orange. Orange zest and juice add that must-have citrusy flavor and a hint of sweetness.
• Garlic + Onion. Two simple ingredients that help create big flavor.
• Spices. Chipotle chili powder, cumin, oregano, salt, pepper, cinnamon, and cloves come together to create the perfect carnitas spice blend. They make the carnitas taste smoky, earthy, and warm.

The Directions

1. Trim and cube the pork.

2. Place the pork in a large pot, then add the orange zest and juice.

3. Add the garlic, onion, and spices. Pour in enough water to just cover the pork.

4. Bring the pot to a boil, then let the carnitas simmer over medium-low heat for 1 1/2 hours.

5. Increase the heat to medium high, then cook the carnitas for another 20 to 30 minutes.

6. Stir frequently, breaking the meat apart and allowing the edges to get crispy. Pile the carnitas meat into tortillas, add toppings, and ENJOY!

How to Serve Carnitas

Once the carnitas meat is cooked, you can use it any way you like.

• Tacos. Our go-to. Try them topped with this Healthy Coleslaw or the avocado slaw from my Shrimp Tacos.
• Quesadilla. Take a note from this Pulled Pork Quesadilla, but use carnitas meat for an extra layer of Mexican flair.
• Burrito. Wrap your carnitas up in a tortilla with rice, Instant Pot Black Beans, and cheese.
• Nachos. Swap the carnitas for the chicken in these crockpot Healthy Nachos.
• Salad. Change up this Taco Salad by using carnitas in place of the ground turkey.
• Right off the Stove. You must nibble a few bites of the carnitas meat hot off the pan with your fingers. This pork recipe is that kind of good.

Storage Tips

• To Store. Refrigerate leftover carnitas in an airtight storage container for up to 3 days.
• To Reheat. Rewarm carnitas on a baking sheet in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

• Large Pot. Over-crowded carnitas will not be crispy carnitas. A large pot like this one is essential. A large enameled cast iron skillet for braising will also work.
• Zester. Perfect for zesting the orange.
• Measuring Spoons. These are magnetic, meaning they’ll stay neatly stored in your drawer.

Stainless Steel Saute Pan

With high sides and high-quality, durable stainless steel, this saute pan will be one you reach for constantly.

Get on AMazon

Today’s recipe is the closest I’ve come to recreating that moment of carnitas taco bliss in Mexico. I can’t wait for you to experience them too!

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Carnitas

How to make easy carnitas ("little meats"), the Mexican version of pulled pork. Juicy and succulent, use it for tacos and beyond!

Course Dinner

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 servings

Calories 259kcal

Author Erin Clarke / Well Plated

Ingredients

For the Carnitas:

• 3 1/2 to 4 pounds pork shoulder or pork butt
• 1 large orange zest and juice
• 6 cloves garlic minced (about 2 tablespoons)
• 1 large onion cut into 1/4-inch dice
• 2 teaspoons chipotle chile powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

For Serving:

• Corn tortillas
• Pickled Onions
• Cilantro
• Guacamole

Instructions

• Trim the pork of excess fat and cut into 1-inch cubes.
  
• TO MAKE ON THE STOVE (see Notes section for alternative methods): Place the pork in a large pot. Zest the orange directly into the pot, then squeeze in the juice.
  
• Add the garlic, onion, chipotle chile powder, cumin, oregano, salt, black pepper, cinnamon, and cloves. Pour in enough water so that the pork is barely submerged.
  
• Bring the liquid to a boil over high heat, then reduce the heat to medium or medium-low, maintaining a steady simmer. With a spoon, skim off and discard any foamy scum that rises to the surface.
  
• Let simmer uncovered for 1 1/2 hours, adding a little more water as needed to keep the pork lightly submerged (it's OK if a few small areas poke through the surface of the liquid; you may not need to add any.
  
• Increase the heat to medium high. Continue cooking 20 to 30 minutes more. All of the liquid will cook away (it looks like a ton of liquid, but it will!). Stir often, until the meat breaks apart in places and has crispy pieces throughout. If at any point the meat threatens to really burn, splash in a little water and scrape the bottom of the pot. To serve, pile meat into tortillas and add toppings of choice.
  

Video

Notes

• TO MAKE IN A SLOW COOKER: Trim the meat as directed. In a mixing bowl, whisk together the spices, garlic, orange juice, and orange zest. Scatter the onion in the bottom of a slow cooker, then add the pork cubes on top. Pour the juice mixture over the pork, tossing to coat. Cover and cook on LOW for 5 to 6 hours or HIGH for 4 to 5 hours, until the pork is tender. Turn your oven to broil. Shred the pork in the slow cooker using two forks, then stir the shredded pork into the sauce. Use a slotted spoon to transfer the pork to a baking sheet lined with aluminum foil. Broil for 3 to 5 minutes. Stir the pork and toss it with more of the sauce. Broil for 3 to 5 minutes more. 
• TO MAKE IN AN INSTANT POT: Trim the pork as directed and season it with 2 teaspoons salt. Let sit for 30 minutes. In a mixing bowl, whisk together the spices, garlic, orange juice, and orange zest. Add the onion and 1 tablespoon oil to the Instant Pot. Saute until softened, about 5 minutes. Turn off the Instant Pot. Pour in about half of a 14-ounce can of low-sodium chicken broth, stirring with a wooden spoon to remove any stuck-on pieces of food. Add the pork, then pour in the remaining broth and the juice mixture. Stir. Close and seal the Instant Pot lid. Cook on HIGH pressure for 45 minutes. Let the pressure release naturally for 15 minutes. Turn your oven to broil. Shred the pork in the Instant Pot, then stir the shredded pork into the sauce. Use a slotted spoon to transfer the pork to a baking sheet lined with aluminum foil. Broil for 3 to 5 minutes. Stir the pork and toss it with more of the sauce. Broil for 3 to 5 minutes more. 
• TO STORE: Refrigerate leftover carnitas in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm carnitas on a baking sheet in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze carnitas in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 259kcal | Carbohydrates: 4g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 108mg | Potassium: 630mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg

More Delicious Pork Recipes

Main Dishes

Pulled Pork Quesadilla

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Slow Cooker

Chile Verde Pork

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Air Fryer

Air Fryer Pork Tenderloin

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Because one of the all-time greatest foods should not be limited to lunch or dinner: Breakfast Tacos!

Fluffy tortillas wrapped around a quick blend of eggs, black beans, and your toppings of choice (Bacon! Avocado! Salsa!), they’re a yummy, healthy breakfast that merges weekday easy with fun weekend vibes.

Breakfast tacos are not just a Texas thing (despite what a proud Texan might tell you).

You’ll find a medley of breakfast tacos at restaurants all over the U.S.

My favorite place to have them though is right at home!

• They’re filling and healthy. Thanks, eggs and black beans for the abundance of protein!
• You can customize them any which way (see ideas below).
• The filling reheats well, making them meal-prep friendly (just like this freezer Breakfast Quesadilla).

This recipe is also stunningly simple.

You cook all the breakfast tacos ingredients together in a pan, stuff your tortillas with wild abandon, and then wonder how many days in a row it will be until you get tired of them.

^^I can’t advise a specific number, as our leftovers ran out long before our craving for them did.

How to Make Breakfast Tacos

What goes inside a breakfast taco is entirely up to you!

• Breakfast tacos almost always include eggs (the breakfast tie-in), and you can add any combination of bacon, sausage, cheese, and Mexican-inspired ingredients like beans, avocado, and salsa.
• Our favorite healthy breakfast tacos are made with scrambled eggs, refried beans, and at least two toppings.

They’re budget-friendly, super satisfying, and a nice change of pace from our usual bowl of Steel Cut Oats.

The Ingredients

• Tortillas. The all-important shell that holds our breakfast tacos together. You can use either corn tortillas or flour tortillas for breakfast tacos.
• Eggs. Fluffy and flavorful, scrambled eggs are a must-have breakfast taco ingredient in our house. Packed with protein, eggs also help make the tacos more filling and nutritious.
• Black Beans. Black beans are a fantastic addition to breakfast tacos because they’re rich in filling fiber, protein, and pair well with any other taco ingredients and toppings.

• Butter. Adding butter to the skillet before cooking your scrambled eggs helps ensure that they’re creamy and delicious. We’re also adding a little to the refried beans for good measure and real-deal restaurant flavor.
• Spices. A simple mixture of garlic powder, onion powder, salt, and cayenne pepper elevates the flavor of the quick refried black beans.

The Directions

1. Warm the tortillas.

2. Add the beans and spices to a saucepan with oil. Mash until slightly creamy, then pour in the water.

3. Let simmer. Stir in part of the butter. Ta-da! You made refried beans.

4. Scramble the eggs and add to skillet with butter.

5. Gently scramble the eggs, being careful not to overcook them.

6. Once cooked but still creamy, remove the scrambled eggs from the heat and add salt.

7. Assemble the tacos, starting with a layer of beans.

8. Finish with the eggs and other desired fillings and toppings. ENJOY!

Recipe Variations

From breakfast classics like bacon or ham, to more creative ideas (pulled pork!), there are as many types of breakfast tacos as your imagination desires:

• Bacon Breakfast Tacos. Add a few slices of Baked Bacon in the Oven or Air Fryer Bacon.
• Pork Breakfast Tacos. Top off your taco with Slow Cooker Carnitas or Slow Cooker Pulled Pork.
• Mushroom Breakfast Tacos. Sautéed Mushrooms are a scrumptious addition to breakfast tacos.
• Verde Breakfast Tacos. Add Green Chili or Chili Verde Pork.
• Breakfast Tacos with Sausage. See Chorizo Breakfast Tacos for a stellar recipe.
• Breakfast Tacos with Veggies. Roasted Sweet Potatoes and Grilled Corn are excellent additions to breakfast tacos.

Storage Tips

• To Store. Refrigerate cooked refried beans and the egg mixture in separate airtight storage containers for up to 3 days. Refrigerate assembled tacos in an airtight storage container for up to 2 days. Store any toppings separately.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.

What to Serve with Breakfast Tacos

Side Dishes

Tater Tots

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Salads

Fruit Salad

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Muffins

Yogurt Muffins

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Recommended Tools to Make this Recipe

• Skillet. Perfect for making the scrambled eggs.
• Potato Masher. Not only is this tool great for mashing potatoes, but it can mash black beans too.
• Rubber Spatula. My go-to tool for cooking scrambled eggs.

Stainless Steel Skillet

This high-quality skillet has been artfully designed for functionality and longevity. It can even be used in the oven.

Get on AMazon

Tacos: not just for Tuesdays, not just for dinners…and thank goodness!

When a recipe is as quick, easy, nutritious, and delicious as this breakfast tacos recipe, we need them all day, any day.

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Breakfast Tacos

Healthy, easy breakfast tacos with eggs, black beans and cheese. Add any of your favorite toppings for a nutritious breakfast or fast dinner.

Course Breakfast, Dinner

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 tacos

Calories 148kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 small corn or flour tortillas look for street-size
• 1 tablespoon extra-virgin olive oil
• 1 can reduced-sodium black beans 15 ounces rinsed and drained
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt plus a few pinches
• 1/8 teaspoon cayenne pepper
• 1/4 cup water
• 1 tablespoon unsalted butter divided
• 8 large eggs

Your Favorite Toppings (pick at least 2):

• Shredded cheese
• Salsa
• Diced avocado
• Baked Bacon chopped
• Cilantro chopped

Instructions

• Warm the tortillas in the oven or microwave (see below).
• Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.
• In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs’ edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.
• To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.

Video

Notes

• TO WARM THE TORTILLAS: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 4 and wrap each stack in foil. Place the stacks on an ungreased baking sheet and heat in the oven for 8 to 10 minutes, until warmed through. Or, you can warm them 3 to 4 at a time gently in the microwave; place a damp towel on top to keep them from drying out and heat for 30 seconds (note, that they will be gummier when microwaved, but it still works!).
• TO MAKE AHEAD: Up to 1 day in advance, prepare the refried black beans as directed. Refrigerate them in an airtight storage container until you’re ready to assemble the tacos. Warm before serving if desired.
• TO STORE: Refrigerate cooked refried beans and the egg mixture in separate airtight storage containers for up to 3 days. Refrigerate assembled tacos in an airtight storage container for up to 2 days. Store any toppings separately.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.

Nutrition

Serving: 1taco | Calories: 148kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 167mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 295IU | Vitamin C: 0.04mg | Calcium: 47mg | Iron: 1mg

More Hearty Breakfast Recipes

Breakfast Casseroles

Crockpot Breakfast Casserole

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Breakfast & Brunch

Breakfast Burger

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5 Ingredient Mexican Stuffed Sweet Potatoes

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