As I sit at my desk to write this article, it’s not quite March. ThisClose. Almost there. I can practically touch it! And let me tell you, I am more than ready.
By the time you read this, we’ll be just a couple of days from daylight saving time. I don’t know that I have ever been more ready to spring forward in my life.
I’m not sure what’s been in the air this winter, but it’s been rough, and I am happy to be seeing the other side.
I’m not naïve though. I know that second winter may be right around the corner waiting to pounce, but just knowing the end is near is enough to raise my spirits and mood a bit.
As we transition into spring it’s time to start thinking about lighter spring and summer meals. Not only because it always feels a little off to each chilis and stews in warmer weather, but it’s also time to think about wearing shorts and tank tops and, for me, eating a few too many carbs this winter is catching up, so it’s time ease up and eat a little heathier. I found this recipe for chicken tacos that sound amazing, light, and fresh. Perfect for a spring Sunday dinner! The only thing I will be changing about the recipe, is I’ll be replacing the cilantro with parsley, because cilantro tastes like soap. If you don’t have that gene, eat your Irish Spring to your heart’s content! Otherwise, leave it out or replace it with parsley.
Ground Chicken Tacos with Creamy Salsa
Ingredients:
• 2 tablespoons olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup chopped onion
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, grated or minced
• 2 teaspoons ground cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1 tablespoon (1 packet) 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, recipe follows
Creamy Salsa:
• 4 Roma tomatoes, seeded and chopped
• 1/2 cup chopped fresh cilantro leaves (or parsley, because — soap)
• 1/4 cup finely chopped red onion
• 1 jalapeno, seeded and finely chopped
• 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 freshly ground black pepper
Directions:
In a large sauté 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 few grinds of black pepper. Sauté until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.
Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until 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.
Creamy Salsa:
Yield: 1 1/2 cups.
Combine the tomatoes, cilantro/parsley, 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 refrigerate at least 1 hour before serving.
