Ground Chicken Tacos with Creamy Salsa

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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