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Chicken and Beef Tacos

Tacos two ways, with the perfect homemade taco seasoning to give you all the flavor in a few easy steps. Best way to please a crowd!
5 from 6 votes
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Course: Main Course
Cuisine: Mexican
Keyword: tacos, mexican, chicken, beef
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 people
Calories: 293kcal
Author: Farah Abumaizar

Ingredients

For the spice mix:

  • 1 tsp chili powder (not cayenne pepper) see notes
  • 1.5 tsp cumin powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1.5 tsp salt
  • 1/2 tsp black pepper

For the beef:

  • 2 tbsp olive oil
  • 1 small diced red onion
  • 500 g lean ground beef 1 - 1.5 lb
  • 1/2 cup tomato sauce

For the chicken:

  • 500 g chicken breasts, whole and cleaned 4 chicken breasts, 1 -1.5 lb
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lime, juiced

For serving:

  • tortillas, flour or corn, soft or crunchy
  • toppings like: diced tomato, diced onion, shredded lettuce, sliced black olives, jalapenos, shredded cheese, sour cream, salsa, sliced avocado or guacamole

Instructions

For the spice mix:

  • Mix together the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt and pepper until well combined. See notes if you want to make your own chili powder! Divide spice mix in to two halves (half for chicken and half for beef)

For the chicken:

  • In a large bowl, toss together the chicken breasts with the lime juice,olive oil, minced garlic and the spices. Toss until well combined. Either cook immediately or place in the fridge for 10-15 minutes to marinade while making the beef tacos.
  • To cook the chicken, heat a nonstick skillet over medium high heat. Once the pan is hot, add the chicken breasts all at once, spacing them out. There should be enough oil in the marinade, but if you feel you need it you can add a little olive oil before adding the chicken to the pan.
  • Cook for a good 5-6 minutes or until golden brown on one side, then flip and continue cooking for another 5 minutes or until golden brown on both sides and completely cooked through.
  • Let chicken breasts rest for 5 minutes, then slice. This is your taco chicken ready!

For the beef:

  • Heat the olive oil in a large skillet over medium high heat, then add the onions and cook until softened. Add the ground beef and continue to cook, stirring all the while and breaking pieces apart with a wooden spoon.
  • When all the beef has browned and cooked through, drain all the extra fat out of the skillet. Return skillet to the heat, and add the remaining half of the spices. Stir through, and add th tomato sauce. Cook a further minute or so until warmed through, then remove from the heat. Beef taco mix is done

To serve:

  • Serve with tortillas or base of your choice and toppings of your choice. It's fun to do a little DIY taco counter so everyone can top however they like.

Notes

 
To make your own chili powder, mix together 2 tablespoons of paprika, 2 teaspoons oregano,  1 1/2 teaspoon cumin,  1 1/2 teaspoons garlic powder, 3/4 teaspoons onion powder, and 1/2 teaspoon cayenne pepper (optional). Above recipe is from www.allrecipes.com
 
 
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Nutrition

Calories: 293kcal