Ready in 20 minutes
I’ve always just used the McCormick packets and loved the way it tasted. . . I don’t think I’ll ever use those packets again. My son loves these and requests them often. . .a big deal, if you knew my son! They tasted really fresh and had a lot less sodium than the packet seasoned chicken. You can make this in double or triple batches or more and it will keep in an airtight container for about 6 months in your pantry.
"Honestly, this is an amazing recipe and in my opinion, tastes better than the McCormick packets, in my opinion."- ClubWDW
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Mix all spices together in a small bowl. (One batch makes 9 tsp seasoning, and there are about 2 heaping tablespoons of seasoning in a McCormick taco seasoning packet. This can be stored in an airtight container for up to six months if you choose not to use it all.)
Cook chicken until done and then dice.
Place the meat in a large pan and added one batch of seasoning to about two pounds (maybe a litttle less) of your cooked, diced chicken.
Add the 1/4 cup of water to the pan as well and cook the chicken over medium high heat, stirring frequently, until the meat is heated through and the water had evaporated.
This recipe can be used with either corn or flour tortillas/taco shells.
Garnish with cheese, lettuce, tomato or anything else you typically put on your tacos.
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