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Ground Chicken Tacos with Creamy Salsa

Ground Chicken Tacos with Creamy Salsa are the perfect fusion of vibrant flavors and effortless cooking. This recipe transforms humble ingredients into a zesty, satisfying meal ideal for weeknight dinners or lively gatherings with friends and family.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 People
Course: Side Dish, Taco's
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Tacos:
  • 1 pound ground chicken
  • 2 tablespoons olive oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic grated or finely minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon sazon seasoning 1 packet
  • 2 teaspoons flour
  • 1 cup chicken stock
  • Kosher salt and freshly ground black pepper
  • 12 taco shells kept warm in a 200°F oven
  • For Serving:
  • Shredded lettuce
  • Creamy Salsa recipe below
  • For the Creamy Salsa:
  • 4 Roma tomatoes seeded and chopped
  • 1/2 cup freshly chopped cilantro leaves
  • 1/4 cup finely diced red onion
  • 1 jalapeño seeded and minced
  • 1 scallion finely chopped
  • 1 cup sour cream
  • 1 tablespoon hot sauce e.g., Frank's Red Hot
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lime juice
  • Kosher salt and freshly ground black pepper

Method
 

  1. To Prepare the Tacos:
  2. 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.
  3. 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.
  4. 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.
  5. Serve the chicken mixture in warm taco shells. Top each taco with shredded lettuce and a generous dollop of Creamy Salsa.
  6. To Prepare the Creamy Salsa:
  7. 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.
  8. 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.
  9. Yield: Approximately 1 1/2 cups of Creamy Salsa.