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Chicken Tacos with Bell Peppers, Cotija Cheese, Avocado and Sour Cream

256 A Chicken Tacos Bell Peppers Cotija Cheese Avocado Sour Cream.jpg
256 A Chicken Tacos Bell Peppers Cotija Cheese Avocado Sour Cream.jpg

Chicken Tacos with Bell Peppers, Cotija Cheese, Avocado and Sour Cream

1.00

People often overlook ground dark meat as white meat is more readily available. In my personal opinion, I think dark meat has more flavor and is juicier so that’s my preference. However, that being said, if you are a true white meat lover, the dark meat can easily be replaced with white. Or, half dark and half white to meet in the middle.

Yield: 2 servings, 8 tacos

Oven: N/A

Preparation time: 15 minutes

Cook Time: 15 minutes

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1 pound ground organic dark chicken meat

1 teaspoon cayenne pepper, less or more depending on desired spiciness

1 teaspoon onion powder

kosher salt, as desired

freshly ground black pepper, as desired

2 tablespoons vegetable oil, divided

1 red bell pepper, thinly sliced 1/4-inch thick

8 corn tortillas, best quality as possible

3/4 cup crumbled Cotija cheese

1 avocado, thinly sliced

1/4 cup sour cream

4 scallions, thinly sliced

Method:

1.   In a small bowl, add chicken, cayenne pepper, onion powder, salt and pepper mixing until combined.

2.   In a medium sauté pan over medium – high heat, add 1 tablespoon oil and allow to heat, approximately 1 minute.

3.   Add ground chicken and using a wooden spoon, break the meat into small bite size pieces. Allow to cook while occasionally stirring until cooked through and slightly colored, approximately 6 – 7 minutes.

4.   Transfer cooked chicken to a plate and set to the side.

5.   Return pan to medium – high heat, and if needed, add an additional 1 tablespoon oil to the pan allowing to heat. Add bell peppers and cook while occasionally stirring until soft and slightly colored, approximately 4 – 5 minutes. Remove from heat.

6.   Using metal tipped tongs, place tortillas one a time over open gas flame flipping often until charred, approximately 20 seconds. Alternatively, this can be done under the broiler but keep an eye on them as they can quickly burn. Repeat with the remaining tortillas keeping each heated batch covered with a clean kitchen towel.

7.   To build the tacos, add chicken, bell peppers, Cotija cheese, avocado, and drizzle with sour cream and green onions to finish.

 

Kitchen Note:  If you prefer flour tortillas instead, cook them the same way you would the corn tortillas being mindful that cooking times may vary.