Bright prepares vibrant Ground Chicken Tacos with a velvety salsa as she thinks back about Taco Tuesdays at her San Antonio high school!
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With an understanding of daily life and the belief that real individuals deserve down-to-earth, delicious meals, Sunny Anderson uses real food for real life. Cooking for Real dishes out options for fantastic-tasting menus utilizing budget friendly, easy-to-find, user friendly active ingredients and instilling them with diverse influences and rich, fulfilling taste.

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Ground Chicken Tacos with Creamy Salsa
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 25 min
Prep: 5 minutes
Prepare: 20 minutes
Yield: 4 to 6 servings

Components

2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup sliced onion
Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or minced
2 teaspoons ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon (1 package) sazon seasoning
1 pound ground chicken
2 teaspoons flour
1 cup chicken stock
12 taco shells, kept warm in a 200 degree oven
Shredded lettuce, for serving
Creamy Salsa, for serving, dish follows

Creamy Salsa:

4 Roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro leaves
1/4 cup carefully chopped red onion
1 jalapeno, seeded and finely sliced
1 scallion, finely chopped
1 cup sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot).
1/2 teaspoon garlic powder.
2 teaspoons fresh lime juice.
Kosher salt and newly ground black pepper.

Instructions.

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 couple of grinds of black pepper. Saute up until the vegetables are tender then include the garlic, cumin, coriander, cayenne pepper, and sazon spices. Cook for a minute or so then include the ground chicken and cook, separating the chicken with a wood spoon while stirring. Ensure to truly separate the ground chicken on this step so there are no big clumps.

As soon as the chicken is cooked through, sprinkle the flour over the top and stir while cooking to permit the flour to mix into the chicken for a couple of minutes. Add the chicken stock then raise the heat to a simmer and cook till 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.

Velvety Salsa:.
Yield: 1 1/2 cups.

Integrate 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 cool a minimum of 1 hour prior to serving.

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Sunny Anderson's Ground Chicken Tacos|Cooking for Real|Food Network.