Heat skillet over medium-high heat and add oil. Sauté onion for about 5 minutes, add garlic and cook for 30 seconds. Add ground chicken and cook for 5-8 minutes to brown and almost cook through. Keep breaking up the chicken so you don’t end up with large chunks cooking together.

Add taco spice mix to toast with the meat, stir and cook for about 3 minutes.

Add tomato sauce, stir and lower heat, continue cooking to firm up or thicken the sauce for about 5-10 minutes.

Add hot sauce. Taste and adjust seasonings, especially salt. If the seasoning seems too mild then try adding another ½ teaspoon of kosher salt, stir and taste again. It’s amazing how salt brings the other flavors to life. Of course, over salting will ruin the dish so only add small increments at a time.

Optional Step: You can serve the tortillas room temperature. But if you have the time, warming the tortillas is a nice touch. My preferred method is to heat a small frying pan and toast the tortillas over high heat for a minute or two to add a little browning to the tortillas but also the crisp it up a bit. See post for shaping the tortilla. See post for other ways to heat the tortillas.

While the meat mixture is cooking, prep the toppings. Depending on what toppings you have chosen, shred, dice and chop as necessary. Put toppings on paper plates or individual bowls and let each diner make their own chicken tacos.

Optional step: If you would like to serve these as bite size chicken taco appetizers see the post for a great presentation. Same ingredients just different assembly. This recipe will make about 25 appetizer portions.