Chicken Taco Meat
I've always just used the McCormick packets and loved the way it tasted. I don't think I'll ever use those packets again. My son loves these and requests them often a big deal, if you knew my son! They tasted really fresh and had a lot less sodium than the packet seasoned chicken. You can make this in double or triple batches or more and it will keep in an airtight container for about 6 months in your pantry.
I've always just used the McCormick packets and loved the way it tasted. I don't think I'll ever use those packets again. My son loves these and requests them often a big deal, if you knew my son! They tasted really fresh and had a lot less sodium than the packet seasoned chicken. You can make this in double or triple batches or more and it will keep in an airtight container for about 6 months in your pantry.
- Carbohydrate 2.92467500045579 g
- Cholesterol 131.5417873 mg
- Fat 3.32672738150125 g
- Fiber 1.00761565208435 g
- Protein 53.6675244296336 g
- Saturated Fat 0.823235879250376 g
- Serving Size 1 1 Serving (246g)
- Sodium 1302.74652121668 mg
- Sugar 1.91705934837144 g
- Trans Fat 0.821948160500251 g
- Calories 268 calories
Step-by-step
- Mix all spices together in a small bowl. (One batch makes 9 tsp seasoning, and there are about 2 heaping tablespoons of seasoning in a McCormick taco seasoning packet. This can be stored in an airtight container for up to six months if you choose not to use it all.)
- Cook chicken until done and then dice.
- Place the meat in a large pan and added one batch of seasoning to about two pounds (maybe a litttle less) of your cooked, diced chicken.
- Add the 1/4 cup of water to the pan as well and cook the chicken over medium high heat, stirring frequently, until the meat is heated through and the water had evaporated.
- This recipe can be used with either corn or flour tortillas/taco shells.
- Garnish with cheese, lettuce, tomato or anything else you typically put on your tacos.
- Enjoy!
- Dice the cooked chicken into uniform cubes measuring roughly one-half inch so the meat absorbs the spice blend evenly across every piece.
- Add exactly one-quarter cup of water to the pan alongside the spice mixture to dissolve the powders and form a light coating rather than a watery soup.
- Maintain medium-high heat while stirring frequently until every drop of moisture evaporates completely, leaving the spices tightly adhered to the protein.
- Pair the finished filling with warm corn tortillas, which offer a sturdier structural base and a distinct toasted corn aroma that complements chili spices better than soft flour alternatives.
