Hey Lykkers! Have you ever come home tired, hungry, and wishing dinner could just cook itself? We know the feeling. That’s why we love meat and vegetable tacos—they’re quick, colorful, and satisfying.
In just 15 minutes, we can serve up something that tastes like it came from a food truck, but without leaving the house.
These tacos are soft corn tortillas filled with juicy, seasoned meat and vibrant veggies. With minimal prep and one frying pan, we can whip up a complete meal that’s both healthy and delicious. Perfect for weeknights or casual weekends!
What Kind of Tacos Are We Making?
We’re making classic soft tacos, using chicken as the protein, paired with sautéed vegetables like onion, tomato, and bell pepper. We’ll add some spice with taco seasoning and finish things off with toppings like avocado, yogurt, and cilantro. Each bite is warm, savory, and packed with texture.
And the best part? Everything cooks in one pan—less mess, more flavor.
Ingredients (Makes 6 tacos, serves 2–3)
Protein & Vegetables:
- Chicken thigh or fillet – 250g
- Onion – 1 small (chopped)
- Tomato – 1 medium (diced)
- Bell pepper – ½ piece (diced)
- Green chili – 1 small (optional, deseeded and chopped)
- Fresh cilantro – 1 tablespoon (chopped, optional)
Seasoning & Base:
- Taco seasoning – 1 tablespoon (store-bought or homemade)
- Cooking oil – 2 tablespoons
- Salt – ½ teaspoon
- Corn tortillas – 6 small (white or yellow)
Toppings (Optional but tasty):
- Avocado – ½ sliced
- Plain yogurt or sour cream – 2 tablespoons
- Lime – 1 (cut into wedges)
Step-by-Step Instructions
1. Prepare the ingredients
- Dice the onion, tomato, and bell pepper.
- Cut chicken into small cubes.
- Slice avocado, chop cilantro, and cut lime wedges.
2. Cook the vegetables
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Add onion and green chili, and cook for 2 minutes until soft.
- Add bell pepper and tomato, and stir-fry for another 3–4 minutes until most liquid evaporates.
- Scoop the cooked veggies into a bowl and set aside.
3. Cook the meat
- Add another tablespoon of oil to the same pan.
- Add chicken and stir-fry until browned (about 4–5 minutes).
- Sprinkle in taco seasoning and salt. Stir well.
- Return the veggies to the pan and cook for another 1–2 minutes so flavors blend.
4. Warm the tortillas
- While the filling finishes cooking, heat tortillas in a dry skillet for 30 seconds per side or microwave with a damp paper towel for 20–30 seconds.
5. Assemble the tacos
- Lay a tortilla flat. Add 2–3 tablespoons of the filling in the center.
- Top with avocado, a spoon of yogurt, fresh cilantro, and a squeeze of lime.
- Fold gently like a shell—and enjoy!
Smart Tips for Busy Cooks
- Chop ahead: Prep vegetables the night before to save time.
- Mild or spicy: Adjust chili or taco seasoning to your taste.
- No avocado? Try shredded lettuce or diced cucumber for crunch.
- Make extra: Double the recipe and refrigerate for next-day tacos or rice bowls.
Why These Tacos Work
These tacos aren’t just quick—they’re balanced. We get lean protein from the meat, fiber and vitamins from the vegetables, and healthy fats from the avocado. Corn tortillas add a chewy, gluten-free base that pulls it all together. It’s a whole meal in your hand.
Plus, we can easily customize the toppings to suit picky eaters or what’s left in the fridge.
Let’s Taco 'Bout It, Lykkers!
So Lykkers, why not give these tacos a go? They’re simple to prepare, packed with flavor, and perfect for adding a bit of excitement to any meal. These tacos aren’t just food—they’re a fun, satisfying experience you’ll want to recreate again and again.
Already tried them? Share your thoughts with us! If you’ve added your own twist, we’d love to hear about it. Let’s keep discovering delicious ideas together, one taco at a time!
