Ground Chicken Tacos

• 1 tablespoon extra virgin olive oil

• 1/2 cup diced red bell pepper

• 1/2 cup diced green bell pepper

• 1/2 cup chopped onion

• 3 cloves minced garlic

• 2 teaspoons ground cumin

• 1/2 teaspoon coriander

• 1/8 teaspoon cayenne pepper

• 1 tablespoon sazon seasoning

• 1 pound ground chicken

• 2 teaspoons flour

• 1/2 cup chicken stock

• 12 taco shells

• Shredded lettuce

• Creamy Salsa

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 green onion, finely chopped

• 1 cup light sour cream

• 1 tablespoon smooth mild taco sauce

• 1/2 teaspoon garlic powder

• 1 tablespoon fresh lime juice

• salt and pepper to taste

Creamy Salsa-

Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream, taco sauce, garlic powder, and lime juice in a medium bowl. Stir to combine and refrigerate at least 1 hour before serving. 

Chicken Tacos-

In a large saute pan 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.

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 6-8 minutes.

Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.