Ground Chicken Tacos
Ground Chicken Tacos
Tacos was always a staple in my household as a kid. Every week my mother would make tacos using whatever kind of ground beef she could find at the supermarket. Being young I never knew the difference in the quality of meat being used. When she cooked the meat, I always noticed how much shrinkage in the meat due to high fat content. Me being the curious kid that I was, looked in the trash at the label on the packaging and it said 60/40. 60% meat, 40% fat. I knew that couldn’t be good or healthy to eat but, trying to get by, my mother was able to work some wonders in the kitchen. This recipe is a healthier version of the tacos she used to prepare for me and my sister as kids. These tacos are so simple and versatile, you can mix and match several toppings and sides.
Ingredients
3 Pounds - Ground Chicken
3 to 4 Tbsp - Extra Virgin Olive Oil
2 ¼ Tsps - Kosher Salt
3 Tsps - Black Pepper
3 Tsps - Granulated Garlic Powder
3 Tsps - Granulated Onion Powder
3 Tsps - Paprika
3 Tsps - Dried Oregano
3 Tsps - Cuman
2 Tsps - Red Chili Flakes
2 Tbsp - Chili Powder
¼ Cup - Chicken Stock
4 Tbsp - Taco or Hot Sauce
Hard Shell Corn Tortillas
Shredded Lettuce
Creme Fraiche or Sour Cream
Mexican Shredded Cheese
Any Mexican Sauce or Salsa
Instructions
In a small bowl, mix all dry seasonings until combined, set aside.
In a 12” inch skillet, heat 3 to 4 tbsp of extra virgin olive oil over medium - high heat.
Add ground chicken, cook until cooked through.
As liquid starts to reduce, add dry ingredients until combined.
Add chicken stock and taco or hot sauce.
Stir until combined for about 5 minutes.
Turn stove off and take taco meat off the heat.
Spoon meat into taco shells about halfway.
Top with lettuce, creme fraiche or sour cream, cheese and Mexican sauce or salsa.
