Spicy Ground Chicken Tacos Recipe 45

SPICY CHICKEN TACOS

Steps:

• In a large skillet brown chicken pieces, onion, pepper, garlic, and olive oil over medium heat until chicken is cooked through.
• Add tomato paste, chili powder, cumin, smoked paprika or chipotle, salt, pepper, cayenne, and lime juice. I sometimes will add 1/4 cup of water or chicken broth to make it a little saucy. Serve with desired toppings.

SPICY GROUND CHICKEN TACOS RECIPE - (4/5)

Steps:

• 1. Spray a large non-stick skillet with spray. Add chicken, onions, green peppers and garlic. Cook and stir until chicken is no longer pink. Drain off liquid. 2. Add 1 cup tomatoes, carrot, ketchup, chili powder, vinegar, brown sugar, cumin and pepper. Reduce heat to med-low. Cover and simmer for 10 minutes, stirring occasionally. If mixture is too saucy, simmer uncovered for a few more minutes. Remove from heat. 3. Assemble and enjoy!

SPICY CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onion and salt and sauté for 2 minutes.
• Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
• Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
• Pour the chicken mixture into a large serving bowl.
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with avocado slices, and serve.
• Enjoy!

AUTHENTIC SPICY CHICKEN TACOS

Steps:

• Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
• Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
• Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
• Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.