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SMF Kitchen
@smfchicken
00:05
Prep
00:20
Cook
00:25
Total Time
Ingredients & Directions
Directions
Fiesta Chicken Tacos
1 tablespoon
Olive oil
1 lb
Springer Mountain Farms Ground Chicken
1
Medium onion, diced
3.5 oz.
Diced green chilies
2 teaspoons
Minced garlic, minced
1 tablespoon
Cumin
1/2 tablespoon
Sweet paprika
2 teaspoons
Ancho chili powder
1/2 teaspoon
Onion powder
1/2 teaspoon
Crushed red pepper flakes (optional)
1 1/2 tablespoons
Tomato paste
2/3 cup
Water
Salt & pepper, to taste
For service: tortillas, sliced radish, queso fresco, cilantro & lime wedges
- In a large skillet, heat oil over medium-high heat, add onions and cook until tender (about 5 minutes).
- Add ground chicken and cook until no longer pink and break up as it cooks (about 5 minutes).
- Stir in minced garlic and spices and mix until chicken is evenly coated with spices.
- Add tomato paste and 2/3 cup water, and stir until tomato paste has dissolved.
- Allow the mixture to simmer until the water evaporates.
- Adjust seasoning with salt and pepper to taste.
- Serve with tortillas, queso fresco, salsa, cilantro, radish slices and lime wedges.
NOTE:
For an even healthier version, use a non-stick skillet and reduce or eliminate the amount of olive oil used to sauté the onions and ground chicken and use an olive oil spray instead.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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00:05
Prep
00:20
Cook
00:25 Total Time
Ingredients
Directions
Fiesta Chicken Tacos
1 tablespoon
Olive oil
1 lb
Springer Mountain Farms Ground Chicken
1
Medium onion, diced
3.5 oz.
Diced green chilies
2 teaspoons
Minced garlic, minced
1 tablespoon
Cumin
1/2 tablespoon
Sweet paprika
2 teaspoons
Ancho chili powder
1/2 teaspoon
Onion powder
1/2 teaspoon
Crushed red pepper flakes (optional)
1 1/2 tablespoons
Tomato paste
2/3 cup
Water
Salt & pepper, to taste
For service: tortillas, sliced radish, queso fresco, cilantro & lime wedges
- In a large skillet, heat oil over medium-high heat, add onions and cook until tender (about 5 minutes).
- Add ground chicken and cook until no longer pink and break up as it cooks (about 5 minutes).
- Stir in minced garlic and spices and mix until chicken is evenly coated with spices.
- Add tomato paste and 2/3 cup water, and stir until tomato paste has dissolved.
- Allow the mixture to simmer until the water evaporates.
- Adjust seasoning with salt and pepper to taste.
- Serve with tortillas, queso fresco, salsa, cilantro, radish slices and lime wedges.
