These salsa verde ground chicken smash tacos are flavorful, crispy and topped with crunchy slaw and melty cheese for a delicious high-protein, low carb meal!

These are officially our new favorite healthy tacos and even the kids agree! With a crispy tortilla, flavorful smash chicken, crunchy slaw, and all the toppings, these ground chicken smash tacos are a texture and flavor explosion!

Plus, they’re healthy, high-protein, low carb, and still totally satisfying. We keep these tacos easy with street-taco low-carb tortillas, store-bought salsa verde, coleslaw mix, and 94% lean ground chicken (don’t go leaner or you’ll lose flavor). We love adding shredded cheese, diced avocado, and chopped jalapeño for more yumminess.

Not only that, these smash tacos are super easy to make. They cook up fast and don't require much prep. A a perfect weeknight dinner that’s ready in under 30 minutes!

Key Ingredients

Ground chicken: We recommend 94% lean or slightly lower. Don’t go leaner or it can turn out dry and bland.

Low-carb tortillas: We use La Banderita Carb Counter street tacos since the smaller taco size works best.

Salsa verde: Any store-bought brand will do. It adds a bright, tangy flavor to the chicken and the slaw.

Coleslaw mix: A quick shortcut for crunchy texture and freshness.

Shredded cheese: Melts into the chicken for extra flavor.

Garlic powder, cumin, chili powder, salt, and pepper: Simple spices that give the chicken bold, savory flavor.

Lime juice: Brightens the slaw and balances the richness of the tacos.

Preparation Steps

1. Make the slaw: In a bowl, toss the coleslaw mix, 2 tablespoons salsa verde, 1 tablespoon lime juice, and a few pinches of salt. Let it sit for a few minutes to soften slightly.

2. Mix the chicken: In a bowl, combine the ground chicken, garlic powder, cumin, chili powder, salt, pepper, and 3 tablespoons of salsa verde. Mix until combined.

3. Smash onto tortillas: On a large cutting board or work surface, lay out the street-size tortillas. Divide the chicken mixture evenly between all 6, then press it into a thin, even layer, spreading it all the way to the edges of each tortilla.

4. Cook the tacos: Heat a large skillet over medium-high and lightly coat with cooking spray or oil. Place the tortillas chicken-side down and cook for 3 to 4 minutes, until the chicken is browned and slightly crispy.

5. Flip: Flip the tacos and immediately sprinkle shredded cheese (if using) onto the chicken side. Cook for another 1 to 2 minutes until the tortillas are golden and the cheese is melted (cover briefly to help melt if needed).

6. Assemble and serve: Top each taco with a generous scoop of slaw and any additional toppings like chopped avocado, jalapeños, or extra salsa verde. Serve immediately while hot and crispy.

Expert Tips

• Don’t use chicken that’s too lean: Use 94% lean (or slightly lower). Anything leaner can turn out dry and less flavorful.
• Use smaller tortillas: Street-size low-carb tortillas work best and are easier to handle.
• Let the slaw sit for a few minutes: This softens it slightly and helps the flavors come together.
• Press the chicken thin: A thin, even layer helps it cook quickly and get those crispy edges.
• Use a hot pan: Medium-high heat gives you the best browning and texture.
• Start chicken-side down: This is key for that golden, slightly crispy crust. Don’t skip it.
• Don’t flip too early: Let the chicken fully cook and release naturally before flipping.

More High-Protein Mexican Meals

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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