Ground Chicken Tacos with Creamy Salsa
Switch up your taco night by spiking yours with Sunny's cool, creamy salsa.
Dovetailing Tip: Use the reserved ground of ground chicken that you set aside on day 2.
Prep Time:
Cook Time:
Total Time:
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 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 | |
| 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:
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, and cayenne pepper. 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.
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.
Source: foodnetwork.com
