Ground Chicken Tacos with Creamy Salsa

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup chopped onion
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, grated on a rasp or minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon (1 packet) sazon seasoning
  • 1 pound ground chicken
  • 2 teaspoons flour
  • 1 cup chicken stock
  • 12 taco shells, kept warm in a 200 degree oven
  • Shredded lettuce, for serving
  • Creamy Salsa, for serving, recipe follows
  • Creamy Salsa:
  • 4 Roma tomatoes, seeded and chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, seeded and finely chopped
  • 1 scallion, finely chopped
  • 1 cup sour cream
  • 1 tablespoon hot sauce (recommended: Frank's Red Hot)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lime juice
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.

  • Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa, recipe follows.

Creamy Salsa:
  • Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. Yield: 1 1/2 cups.


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    This recipe is featured in:

    Weeknight Dinners: Spring