Tasty, lean ground chicken, with all the seasonings, makes festive tacos.
Put your chicken filling in your choice of flour or corn taco shells and top it off with some shredded cheese, lettuce, sour cream and my guacamole! (See recipe under Dips & Spreads.) It's a fiesta in your mouth and not overly spicy!
Serve with my refried beans. Add chips and salsa on the side if you'd like, too.
INGREDIENTS:
1 pound ground chicken
2 tsps ground cumin
1 tsp paprika
1 Tbsp chili powder
2 tsp minced garlic
1 Roma tomato, chopped
3 mini red peppers, sliced
1 mini orange pepper, sliced
1/3 of a yellow onion, diced
3 tsps cornstarch
1/2 cup low sodium chicken broth
10-12 taco shells (6-8 inch diameter)
1/8 tsp salt and pepper, to taste
Desired toppings and side dishes
DIRECTIONS:
In a large saute pan or skillet, crumble and brown the chicken over med. heat.
Add in all the seasonings, garlic, tomato, peppers and onion.
Continue to cook over med. to med. low heat, until the vegetables are tender, about 15-20 minutes.
Add in the cornstarch directly to the chicken mixture and stir to combine. Gradually add in the 1/2 cup of chicken stock. Stir and bring to a gentle simmer until thickened, for about 10 minutes more.
Fill your taco shells, add any toppings you'd like and enjoy your festive dinner!
Serves 5-6 with 2 tacos each.