Ground Chicken Tacos Recipe
- cook TIME 14 mins
- prep TIME 6 mins
- total TIME 20 mins
Ingredients (22)
- 20 oz skinless, boneless chicken thigh
- 8 6-inch corn tortillas
- 6 oz tomatoes diced
- 3 oz romaine lettuce cut into thin ribbons
- 2 oz onion diced
- 1 oz red onion sliced
- 2 oz cheddar cheese shredded
- 1/2 tbsp lime juice
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1/2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 1/4 cup unsalted chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Arrange the chicken thighs skin-side down on a cutting board. Use a sharpened knife to slice under and cut along the back of the bone. Discard the bone. Pull off the skin of the chicken thighs with your hand. Discard the skin. Slice the skinless, boneless chicken thighs crosswise into strips, then cut those strips into small chunks. Grind the chicken chunks in a food processor.
Halve the tomatoes lengthwise, then cut those halves in half again into wedges. Slice away the seeds with a paring knife. Cut each tomato wedge into 1/4-inch strips, then cut those strips into small cubes.
Remove the root of the romaine lettuce and separate the leaves from the bulb. Stack the leaves on top of each other, then slice them crosswise into thin ribbons.
Halve the onion lengthwise and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.
Halve the red onion lengthwise and remove the root and head. Grip the half by the side and make 1/8-inch slices across the half.
Finely mince the peeled garlic.
Finely chop the fresh parsley.
Cook:
Sauté the garlic and yellow onion: Place a non-stick pan over medium heat. Add 2 tbsp olive oil, 1 tbsp minced garlic, and 2 oz diced onion. Sauté them for 2 minutes.
Add the ground chicken, spices, lime juice, and flour: Stir in 20 oz ground chicken, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tbsp all-purpose flour, and 1/2 tbsp lime juice. Stir well to cook for 5 minutes.
Add the butter and chicken broth: Add 1 tbsp unsalted butter and 1/4 cup unsalted chicken broth to the same pan. Mix well for another 3 minutes.
Bake the taco shells: Place 8 6-inch corn tortillas in a stainless taco rack (you can substitute with an upside-down muffin pan as in the clip). Preheat the oven to 375°F, then bake the corn tortillas for 4 minutes.
Assemble the ground chicken tacos: Fill each taco shell with romaine lettuce, cooked ground chicken, diced tomatoes, sliced red onion, and cheddar cheese. Sprinkle some red pepper flakes and chopped parsley on top. Serve hot and enjoy!
