Chicken picadillo tacos

Total Time
30 min
20 min
10 min
A classic picadillo, studded with raisins and olives, makes a flavorful filling for tortillas. Like planning ahead? You can make the picadillo up to 3 days in advance and refrigerate it; reheat it just before filling the tacos.


Extra virgin olive oil

1 tsp

Uncooked 93% lean ground chicken

1 pound(s)

Table salt

¼ tsp

Uncooked onion(s)

1 small, chopped

Uncooked celery

1 rib(s), medium, halved lengthwise and sliced


1 large clove(s), finely chopped

Ground cumin

2 tsp

Ground cinnamon

½ tsp

Black pepper

¼ tsp

Fat free salsa

1 cup(s)


¼ cup(s), coarsely chopped

Pimiento stuffed olives

12 olive(s), small size, sliced

Corn tortilla(s)

8 medium, warmed

Iceberg lettuce

2 cup(s), lightly packed, thinly sliced

Plain lowfat Greek yogurt



1 cup(s), sprigs

Fresh lime(s)

½ medium, cut into 4 wedges


  1. Heat oil in large skillet over medium-high heat. Add chicken and salt and cook, breaking apart with wooden spoon, until chicken is no longer pink, about 3 minutes.
  2. Add onion and celery to skillet. Cook, stirring occasionally, until vegetables are golden and tender, about 4 minutes. Add garlic, cumin, cinnamon, and pepper; cook, stirring constantly, until fragrant, about 30 seconds longer.
  3. Stir salsa, raisins, and olives into chicken mixture; cook, stirring occasionally, until heated through, about 3 minutes.
  4. Fill each tortilla with scant 1/3 cup chicken mixture and 1/4 cup lettuce. Top evenly with yogurt and cilantro sprigs. Serve with lime wedges.
  5. Serving size: 2 tacos


Note from Chef Eric: The pairing of sweet and salty makes this taco a standout. Try substituting other dried fruits, like cherries or cranberries, for the raisins and use capers instead of olives for a different kind of briny taste.