Last week I flew to San Francisco (Menlo Park specifically) to spend time with one of my best friends and her new baby. It was my first solo trip since becoming a mama myself and it was so relaxing! And then I returned just in time for Clara’s 3rd birthday. We celebrated with a few friends and had BBQ (pineapple pulled pork sandwiches and this southwest slaw) and a dreamy vanilla cake that I’ll share ASAP. It was busy/fun/crazy! And how is Clara already 3?! On to the recipe…

I’m just realizing that tomorrow is Cinco de Mayo. Perfect timing for this post! Today’s tacos are made with ground chicken, red pepper, garlic, and my favorite ancho chili powder (among other things). So much flavor going on here. Serve with your favorite taco toppings- always avocado, cilantro, and salsa verde on a cheesy toasted tortilla for me!

Ground Chicken Tacos

INGREDIENTS

2 Tbsp. olive oil
1  yellow onion, finely diced
1 bell pepper (any color- I use red), finely diced
4 cloves garlic, minced
2 lbs. ground chicken (not super lean, a mixture of white and dark meat is preferred)
1 Tbsp. paprika
2 tsp. ancho chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper (to taste)
~1 tsp. kosher salt (to taste)
freshly ground black pepper, to taste
1 cup (8 oz.) tomato sauce (can use crushed tomatoes instead)
1/3 cup chopped fresh cilantro (can use 1 tsp. ground coriander instead, adding it with the other spices)

for serving:
corn or flour tortillas, warmed
shredded Mexican cheese (such as Monterrey, Colby, or Pepper Jack)
shredded lettuce or cabbage
diced onion
chopped fresh cilantro
diced tomato
salsa or pico de gallo
avocado or guacamole
sour cream

DIRECTIONS

1. Heat the olive oil in large sauté pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft and just starting to brown, 10-12 minutes. Add the garlic and cook a few minutes more. Add the ground chicken, paprika, ancho chili powder, cumin, oregano, cayenne, salt, and pepper. Turn the heat to high; use a wooden spoon to stir and break the chicken into small clumps until the chicken is partially cooked, about 5 minutes. Stir in the tomato sauce, then turn the heat to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, until the chicken is cooked through, about 10 minutes. Sprinkle with fresh chopped cilantro. Adjust seasoning to taste if necessary. Serve in warmed tortillas with lettuce, cheese, onion, cilantro, tomato, salsa, avocado, and/or sour cream.

Serves 6-8.

(Adapted from Once Upon a Chef)