Do you struggle to make a healthy meal for your kids when running to and from school and sports? These make-ahead chicken tacos are so easy and so delicious they will become a favorite in your house in no time, especially when you can make them in advance.
Where is this recipe originally from? Not my brain haha! I am a firm believer in giving credit where credit is due and this one goes to Chelsea’s Messy Apron.
This is hands down one of my favorite recipes from her and a pin I go back to regularly. I have done many versions of these make-ahead chicken tacos, cutting corners here and there. This article will give you my best version of the recipe so far that has become a staple in my kitchen.
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Why I love this meal
While my original ground beef taco recipe is bomb, this chicken taco recipe is a nice shift from the usual ground beef. The texture is different and the flavors just explode when you eat it. It will taste just like something from a fancy restaurant, but much better in my opinion.
-Healthy:
These make-ahead chicken tacos have no dairy or gluten in them. It is your choice what toppings you add and whether you eat it with salad, rice, or in a tortilla.
It is considered paleo and whole30 friendly. There are not many recipes that meet this criteria that the whole family loves.
-Efficient:
As a mom of 4, I am a huge fan of anything I can make in advance that still tastes great. When we are in the sports season, which at this time is baseball, I love a meal I can pop in quickly and have ready for our first round of dinner at 4:30.
I feel much better about anything else they consume at the ballpark when I know they already had a healthy meal at home.
-Delicious:
Why is it so delicious? Lime juice and zest. DO NOT skip those. I also have never tried bottled juice, I just always use actual limes. I would guess this would make a difference, especially if you left out the zest.
What Tools You Will Need
-Cast Iron Pan
This is the one I use and love. It’s not the top of the line but a great option if you are on a budget. I cook so many things in my cast iron pan and love the lack of toxic chemicals.
-Juice press I use this one. It is manual which is just quicker with small uses like this. I also have this one that squeezes the juice into a glass container but catches any seeds or larger chunks of pulp. I like the first one for limes and the other for lemons.
–Cutting Board I have many, but use a different one for meat than everything else. Here’s the one I use for raw meats and stinky onions. And I like to use a wooden one for everything else. This bamboo one is great.
-Good Chopping Knife There are so many options, but if you cook on the regular it pays to have a decent one. I am partial to this Henckels is what I’ve used forever and I’ve loved it. It’s not the top of the line, but not the bottom either. I think it’s a great option for a beginner or newer cook. If you are looking for something a little nicer Wusthof is an amazing brand, I recommend this one.
-Microplane Zester This is one of those things you think you can get by without. Just use your cheese grater, it will be fine. No way. This little guy was life-changing for me and I use it at least once a week!!! It zests things quickly and with ease and is extremely easy to clean.
–Bag Holder If you are freezing this or marinating for a while and plan to use a ziplock bag, you will want a bag holder. I spent many years doing without this, and let me tell you, absolute game changer. This bag holder makes everything so much easier, especially if you are prepping multiple meals at once.
Ingredients You Will Need For Make Ahead Chicken Tacos
- Chicken breasts or tenders
I purchase chicken tenders from a farm close to us. I notice a huge difference in local meat that is minimally processed.
- Lime Juice and Zest
Don’t skimp here and buy the bottled juice. Check the ingredients—I guarantee there’s more than just lime juice in that bottle! Two limes will be plenty for what you need and are cheap.
- Olive Oil
Get something cold-pressed if possible and organic. If you are worried about smoke point or flavor you could substitute avocado oil. I don’t use anything else because most are a type of seed oil.
- Ground Cumin
If you cook a lot, buying seasonings in bulk is the way to go, most small or specialty grocery stores have a section for this.
- Garlic
Use fresh!! I cannot stress this enough. This is not a recipe where you want to substitute garlic powder or even minced garlic in a jar. In a pinch, you could do the jar, but if you have the time, get the real stuff.
- Chili Powder
Any type will work, remember that if it is labeled hot it will increase the heat level.
- Salt and Pepper
- Paprika
Any version will work here too, I typically have smoked paprika on hand.
How To Prepare Make-Ahead Taco Chicken
Do you have all of your ingredients? Awesome, this will be the quickest dinner you’ve thrown together in a while, outside of hotdogs haha. PRO TIP 1: Add all your marinade ingredients to the bowl/ziplock bag FIRST, then add the meat. This drastically cuts down on the time you are washing and watching what you touch with wet chicken hands!
Step 1:
Make your marinade. Add lime juice, zest, olive oil, garlic, cumin, salt, pepper, paprika, and chili powder to bowl/bag.
Step 2:
Cut chicken into bite-size pieces, about 1 inch, and add to marinade mixture.
Step 3:
Refrigerate mixture for at least 30 minutes or freeze for up to 3 months.
Step 4:
Heat your cast iron skillet and add chicken in batches. PRO TIP 2: Make sure your skillet is hot, you won’t add meat to a grill you just turned on. PRO TIP 3: Don’t add too much chicken at once. You want it to be seared as it cooks not steamed. If there is too much meat, you’ll notice excess liquid in the pan, making it harder for the chicken to have that crispy outside.
Step 5:
When chicken is cooked through, (165 with an internal meat thermometer), remove to a plate and repeat the process with remaining chicken. A meat thermometer is crucial when you are cooking meat. Not only so you know it’s done but also so you don’t overcook it!
Step 6:
Serve as a burrito bowl with rice and beans with tortillas or on salad. The options are truly endless! I like to add fresh cilantro to the chicken once it’s all cooked, that just gives it an extra flavor pop.
Storage
This will keep in the fridge for 3-4 days max. I have never frozen it after cooking so I’m not sure how that would hold up. If you freeze it before cooking, just make sure you date it and use it within 3 months.
FAQ
Can I use bottled lime juice?
You could, but the flavor would not be as nearly as good.
Can I grill the chicken?
Absolutely!! That is how Chelsea’s original recipe is written. I simply don’t have access to an easy grill right now so I do it on the stovetop. If you grill, DON’T CUT UP THE CHICKEN, I would follow her recipe and grill the pieces whole so you get the full grill effect.
What toppings are good with these chicken tacos?
The options are endless but we tend to do sour cream, tomatoes, lettuce, guacamole, salsa, and cilantro.
Easy Make Ahead Chicken Tacos
Equipment
- 1 Cast Iron Pan
- 1 Chopping Knife
- 1 cutting board
- 1 Juice Press
- 1 Microplane Zester
- 1 Ziploc Bag Holder
Ingredients
- 2 pounds Chicken breasts or tenders
- 1/4 cup Lime Juice and Zest from one lime
- 1/4 cup Olive Oil
- 2 1/2 teaspoons Ground Cumin
- 2 cloves Garlic minced
- 1 1/2 teaspoons Chili Powder
- 1 teaspoon Salt and Pepper
- 3/4 teaspoon Paprika
Instructions
- Make your marinade. Add lime juice, zest, olive oil, garlic, cumin, salt, pepper, paprika and chili powder to bowl/bag.
- Cut chicken into bite size pieces, about 1 inch, and add to marinade mixture.
- Refrigerate mixture for at least 30 minutes or freeze for up to 3 months.
- Heat up your cast iron skillet and add chicken in batches.
- When chicken is cooked through, (165 with an internal meat thermometer), remove to plate and repeat process with remaining chicken.
- Serve as a burrito bowl with rice and beans or with tortillas or on salad. The options are truly endless! I like to add fresh cilantro to the chicken once it's all cooked, that just gives it an extra flavor pop.
- This will keep in the fridge for 3-4 days max. I have never frozen it after cooking so I'm not sure how that would hold up. If you freeze it prior to cooking, just make sure you date it and use within 3 months.
