This Mexican stir fry is a fast, flavor-packed skillet meal made with lean ground chicken or turkey, colorful veggies, and bold taco seasoning all served over your favorite grain. It's ready in just 20 minutes with minimal prep and is perfect for busy weeknights or meal prep.
If you love Mexican flavors but want something lighter than takeout, this healthy Mexican stir fry is about to become a family favorite. Think burrito bowl but even easier.
If you love this recipe you will love my Birria Bomb tacos , and my chicken fajita casserole
Why You'll Love This Recipe
- Ready in just 20 minutes (5 min prep!)
- One large skillet = easy cleanup
- Packed with protein and fiber
- Perfect for meal prep
- Customizable for dairy-free and vegetarian diets
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Ingredients
- White Rice, Brown Rice, or Quinoa - Hearty grain base that soaks up all the Mexican flavors
- Avocado Oil (or olive oil) - Healthy fat for sautéing at medium-high heat
- Ground Chicken or Ground Turkey - Lean, high-protein base for this skillet meal
- Siete Mild Taco Seasoning - Bold, smoky Mexican flavor with minimal prep
- Yellow Squash - Tender, slightly sweet veggie that cooks quickly
- Zucchini - Mild, juicy vegetable that adds volume and fiber
- Bell Peppers - Colorful crunch with natural sweetness (red or green both work great!)
See recipe card for quantities.
- Prep the Vegetables- Slice zucchini and yellow squash into half moons. Chop bell peppers. Add all veggies to a large mixing bowl and toss with half of the taco seasoning until evenly coated.
- Cook Your Grain- Prepare white rice, brown rice, or quinoa according to package instructions. Avoid excess water and fluff before serving.
- Cook the Protein- Heat avocado oil in a large skillet over medium-high heat. Add ground chicken or turkey and the remaining taco seasoning. Cook 7-9 minutes, breaking into smaller pieces, until no longer pink.
- Add the Vegetables- Add seasoned vegetables to the same large skillet. Cover and cook on medium heat for 7-9 minutes, stirring occasionally, until softened and cooked through.
- Step 5: Assemble - Serve your Mexican stir fry over cooked grain. Drizzle with creamy jalapeño sauce and add guacamole if desired. Finish with a squeeze of fresh lime juice and enjoy!
Substitutions
- Gluten-free : This recipe is already gluten free
- Dairy-Free: Replace sour cream, if using, with dairy free jalapeño sauce
- Vegetarian: Replace ground meat with black beans, pinto beans, or a mix of both.
- Extra Protein: Add black beans or slice steak for variety.
Variations
- Spicy Version: Add chili powder, cayenne pepper, red pepper flakes, or green chile. You can also use the spicy siete taco mixture.
- Burrito Bowl Style: Add corn, black beans, pico de gallo, and shredded lettuce.
- Mexican Chicken Pieces: Use diced chicken breast instead of ground meat.
- Extra Flavor Boost: Add garlic cloves, garlic powder, onion powder, or a splash of lime juice at the end.
Equipment
- Large skillet
- Large mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
- Airtight container (for meal prep storage)
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat or microwave until warmed through.
- Great for meal prep portion into containers with rice for ready-to-go lunches
Christina's Dietitian Tip
This Mexican stir fry is a balanced plate in one skillet: lean protein, fiber-rich veggies, and energizing whole grains. To boost nutrition even more, use brown rice for added fiber and top with avocado for heart-healthy fats. It's satisfying, blood-sugar balanced, and perfect for a calorie-conscious diet without sacrificing flavor.
FAQ
Definitely! Add chili powder, cayenne pepper, red pepper flakes, or diced green chile for extra heat. Alternatively, you can also use the spicy taco mix seasoning.
Yes! This recipe is perfect for meal prep. Store in an airtight container in the fridge for up to 4 days and reheat when ready to serve.
Yes. You can use diced chicken pieces instead of ground meat. Cook in the large skillet over medium-high heat until fully cooked through.
Easy Dinners
Looking for another easy dinner? Check out my other recipes:
Meal Prep
If you're looking for more meal prep friendly meals like this, try these:
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Easy and Healthy Mexican Stir Fry
Equipment
- Large Skillet
- Large Mixing Bowl
- Wooden spoon or spatula
- Knife and Cutting Board
- Airtight container (for meal prep storage)
Ingredients
- 1.5 cups dry white rice brown rice, or quinoa
- 1 tablespoon avocado oil
- 1 lb ground chicken or turkey
- 1 packet mild taco seasoning
- 1 yellow squash sliced
- 1 large zucchini sliced
- 2 large bell peppers chopped
- Optional toppings: creamy jalapeño sauce guacamole, lime juice, sour cream, black beans.
Instructions
- Prep the Vegetables: Slice zucchini and yellow squash into half moons. Chop bell peppers. Add all veggies to a large mixing bowl and toss with half of the taco seasoning until evenly coated.
- Cook Your Grain:Prepare white rice, brown rice, or quinoa according to package instructions. Avoid excess water and fluff before serving.
- Cook the Protein:Heat avocado oil in a large skillet over medium-high heat. Add ground chicken or turkey and the remaining taco seasoning. Cook 7-9 minutes, breaking into smaller pieces, until no longer pink.
- Add the Vegetables:Add seasoned vegetables to the same large skillet. Cover and cook on medium heat for 7-9 minutes, stirring occasionally, until softened and cooked through.
- Assemble:Serve your Mexican stir fry over cooked grain. Drizzle with creamy jalapeño sauce and add guacamole if desired. Finish with a squeeze of fresh lime juice and enjoy!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 140 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw fish
- Wash hands after touching raw fish
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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