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Chicken Lettuce Taco Cups - Fresh, Light, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground chicken (or finely chopped boneless, skinless chicken thighs)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup tomato sauce (or mild salsa)
  • 2 teaspoons fresh lime juice
  • 1 head butter lettuce or romaine (leaves separated, washed, and well-dried)
  • 1 cup cherry tomatoes, diced
  • 1/2 cup red onion, finely chopped
  • 1 avocado, diced
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or cotija), optional
  • Sour cream or Greek yogurt for topping, optional
  • Hot sauce or jalapeño slices, optional

Method
 

  1. Prep the lettuce cups: Separate the lettuce leaves and rinse them. Pat dry thoroughly so they stay crisp and don’t water down the filling.
  2. Warm the pan: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook 3–4 minutes until soft and translucent.
  3. Add garlic and spices: Stir in the garlic and cook 30 seconds until fragrant. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the onions.
  4. Cook the chicken: Add the ground chicken, breaking it up with a spoon. Cook 5–7 minutes until no longer pink and lightly browned in spots.
  5. Simmer with sauce: Pour in the tomato sauce and reduce heat to low. Let it simmer 2–3 minutes to thicken slightly and coat the chicken.
  6. Finish with lime: Turn off the heat and stir in the lime juice. Taste and adjust salt or spice to your preference.
  7. Prep the toppings: While the chicken cools slightly, dice tomatoes and avocado, and chop red onion and cilantro. Grate cheese if using.
  8. Assemble: Lay out the lettuce leaves. Spoon a generous amount of chicken into each cup. Top with tomatoes, red onion, avocado, cilantro, and cheese if you like.
  9. Serve: Add a dollop of sour cream or Greek yogurt and a dash of hot sauce. Serve immediately while the lettuce is crisp and the chicken is warm.