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A homemade taco shell bowl filled with ground chicken, bell peppers, jalapeños, sliced avocado and drizzled with taco dressing.

Ground Chicken Taco Bowls


These Ground Chicken Taco Bowls are packed with vibrant flavors and colorful ingredients. This chicken taco recipe is a surefire crowd-pleaser for the whole family. From the crispy, homemade tortilla bowls, to the zesty cilantro lime rice and savory ground chicken filling, each bite is a fiesta in your mouth.




  • 4 burrito size flour tortillas
  • 2 1/2 tablespoons olive oil, divided
  • 1 pound ground chicken breast
  • 2 to 3 tablespoons homemade taco seasoning (see recipe below)
  • 2 tablespoons white onion, minced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1/2 cup diced tomato
  • 1 cup shredded lettuce
  • 1 small jalapeño, sliced thin
  • 3/4 cup shredded cheese
  • 2 avocados, sliced
  • Fresh chopped cilantro, for garnish
  • Lime wedges, for garnish

For the Taco Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Cilantro Lime Rice:

  • 1 cup long-grain rice
  • Chicken stock according to your rice cooker (or two cups for stovetop cooking)
  • Pinch of salt
  • Juice of 1/2 lime
  • 1 tablespoon fresh chopped cilantro

For the Taco Dressing:

  • 3/4 cup sour cream
  • 1/2 cup jarred salsa
  • 1 teaspoon taco seasoning


  1. Rinse the rice until the water is clear, then add it to a rice cooker with salt. Fill with chicken stock according to the rice cooker instructions.
  2. Heat a tablespoon of olive oil in a pan large enough for the tortillas. Fry each tortilla for 45 seconds on each side.
  3. Transfer immediately to the inside of a small round cake pan (6″) or tortilla shell baking pan, forming them into bowls. Bake at 350°F for 10-15 minutes.
  4. Alternatively, skip the fry, mold the tortillas into the pans and bake for 20-25 minutes, or until golden brown and crispy.
  5. While the tortilla bowls bake, heat another tablespoon of olive oil in a pan. Add ground chicken and taco seasoning, breaking apart while cooking.
  6. Once almost fully cooked, add onion and garlic. Cook until softened, then remove and set aside.
  7. In the same pan, heat the remaining olive oil. Add bell peppers, seasoning with salt and pepper. Sauté until slightly browned.
  8. In a bowl, combine sour cream, salsa and taco seasoning to make the taco dressing.
  9. Once the rice is cooked, add to a bowl with the lime juice and fresh cilantro. Mix well. 
  10. To assemble the taco bowls: Fill each tortilla bowl with equal amounts of cilantro lime rice and ground chicken. Divide sautéed bell peppers among the bowls. Top with shredded cheese, lettuce, tomatoes, jalapeños, and avocado slices.
  11. Drizzle with taco dressing and garnish with fresh cilantro. Serve with lime wedges.
  12. ENJOY!


  • Prep the ingredients (except for slicing the avocados) prior to starting the recipe. This will make for an easier flow and assembly.
  • Start cooking the rice first to ensure it’s ready when you’re ready to assemble the taco bowls.
  • Customize the taco seasoning to your taste preferences by adjusting the spice levels, or adding extra herbs and spices.
  • If you don’t have homemade taco seasoning, store-bought taco seasoning packets work just as well for convenience.
  • Use a rice cooker for perfectly fluffy cilantro lime rice, without the hassle of monitoring it on the stove.
  • If cooking the rice on a stovetop, use two cups of stock. 
  • Try not to over fry the tortilla shells. Fry just enough to make them slightly crisp, but still pliable. 
  • Alternatively, skip frying the tortillas and bake instead. Mold the tortillas to the pan and bake for about 20-25 minutes, or until golden brown and crispy.
  • Preparing the tortilla bowls in advance and storing them in an airtight container can save time when assembling the taco bowls later.
  • Feel free to experiment with different types of tortillas, such as whole wheat or corn, for a variation in flavor and texture.
  • If using ground chicken and not ground chicken breast, you may not need as much oil. Ground chicken breast tends to be dry. The oil helps to add a bit of fat and moisture. 
  • Swap out the ground chicken for ground turkey or beef, or load the taco bowls with extra vegetables for a vegetarian option. Replace the chicken stock in the rice with vegetable stock.
  • Serve the taco bowls with additional toppings on the side, allowing everyone to customize their bowls according to their preferences.
  • Store any leftover taco bowls in the refrigerator and reheat them in the microwave or oven for a quick and easy meal the next day.
  • Store any leftover taco seasoning in a jar for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: American

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