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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 35 mins Servings: 4 ground chicken tacos on white plate
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped white onion 1 tablespoon minced garlic 1 pound ground chicken (preferably dark meat) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 to 2 teaspoons minced chipotle in adobo sauce, plus 1 teaspoon sauce 1 teaspoon kosher salt 1/4 freshly ground pepper 1 tablespoon tomato paste 1/4 cup low sodium chicken broth or water 1 vine tomato, seeded and finely chopped (3/4 cup) 1/4 jalapeno, seeded and finely chopped (1 tablespoon) 1 lime, juiced (2 tablespoons) 1/4 cup finely chopped cilantro leaves and tender stems Taco shells, grated cheddar or jack cheese, shredded lettuce, and sour cream, for serving
Cook’s Notes For the best texture, place taco shells in a 350 degree oven until crisp, about 5 minutes. Or heat shells in the microwave at 10 second increments until crisp.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 4 ground chicken tacos on white plate
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
ground chicken tacos on white plate
ground chicken tacos on white plate
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped white onion 1 tablespoon minced garlic 1 pound ground chicken (preferably dark meat) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 to 2 teaspoons minced chipotle in adobo sauce, plus 1 teaspoon sauce 1 teaspoon kosher salt 1/4 freshly ground pepper 1 tablespoon tomato paste 1/4 cup low sodium chicken broth or water 1 vine tomato, seeded and finely chopped (3/4 cup) 1/4 jalapeno, seeded and finely chopped (1 tablespoon) 1 lime, juiced (2 tablespoons) 1/4 cup finely chopped cilantro leaves and tender stems Taco shells, grated cheddar or jack cheese, shredded lettuce, and sour cream, for serving
Directions
In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.
Cook’s Notes For the best texture, place taco shells in a 350 degree oven until crisp, about 5 minutes. Or heat shells in the microwave at 10 second increments until crisp.
Cook’s Notes
For the best texture, place taco shells in a 350 degree oven until crisp, about 5 minutes. Or heat shells in the microwave at 10 second increments until crisp.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ground Chicken Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ground Chicken Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
