To Prepare the Tacos:

Heat the olive oil in a large sauté pan with straight sides over medium-high heat. Add the diced red and green bell peppers and chopped onion. Season with a pinch of kosher salt and a few grinds of black pepper. Sauté until the vegetables are softened.

Stir in the grated garlic, ground cumin, coriander, cayenne pepper, and sazon seasoning. Cook for 1 minute, allowing the spices to release their aromas. Add the ground chicken, breaking it into small pieces with a wooden spoon while stirring. Ensure there are no large chunks by thoroughly crumbling the chicken as it cooks.

When the chicken is fully cooked, sprinkle the flour over the mixture. Stir continuously to incorporate the flour and allow it to cook for 2 minutes. Gradually pour in the chicken stock, increasing the heat to bring the mixture to a gentle simmer. Cook for 4–5 minutes, stirring occasionally, until the liquid thickens slightly.

Serve the chicken mixture in warm taco shells. Top each taco with shredded lettuce and a generous dollop of Creamy Salsa.

To Prepare the Creamy Salsa:

In a medium mixing bowl, combine the chopped Roma tomatoes, cilantro, red onion, jalapeño, and scallion. Add the sour cream, hot sauce, garlic powder, and fresh lime juice. Stir until well combined.

Season the salsa to taste with kosher salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Yield: Approximately 1 1/2 cups of Creamy Salsa.