1 tablespoon sauce red hot (recommended: Frank's )
1 jalapeño seeded finely chopped
6 servings kosher salt and pepper black freshly ground
6 servings lettuce shredded for serving
2 teaspoons juice of lime fresh
2 tablespoons olive oil
0.5 cup onion chopped
0.5 cup bell pepper diced red
0.3 cup onion red finely chopped
4 roma tomatoes seeded chopped
1 packet sazon seasoning
1 scallion finely chopped
1 cup cup heavy whipping cream sour
12 taco shells
Equipment
bowl
frying pan
wooden spoon
Directions
Watch how to make this recipe.
In a large saute pan with straight sides 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. Make sure to really break up the ground chicken on this step so there are no large clumps.
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 4 to 5 minutes.
Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.
Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.
