Ground Chicken Tacos for a Weeknight Skillet

Ground Chicken Tacos for a Weeknight Skillet keeps the shopping list focused on yellow onion chopped, garlic cloves minced, and chipotle peppers in adobo sauce minced. It serves 6 people.

Count on 10 minutes of prep, 7 minutes of cooking, about 17 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Chipotle Chicken Chorizo taco mix

• 1 yellow onion chopped
• 5 garlic cloves minced
• 3 chipotle peppers in adobo sauce minced
• 3 chorizo sausages casings removed
• 1 pound ground chicken
• 2 tablespoons tomato paste
• ½ cup water or low-sodium chicken broth
• 2-3 teaspoons spice mix

For the Spice Mix

• ¼ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 1 teaspoon ancho chili powder
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin

For the rest of your tacos

• 14 oz black beans
• 1 avocado
• ¼ cup 2 % Greek Yogurt or sour cream
• 6 whole-wheat tortillas
• ¼ cup cilantro chopped

How the cooking goes

1. Tip black beans and their juice into a small saucepot over a moderate flame. Cover and simmer until hot. You can also heat them in the microwave.
2. In a large cast iron skillet (or any other non-nonstick skillet), sauté onions in 1-2 tablespoons of oil over a moderate flame until they release their juices and begin to turn translucent. Add the spices and a little more oil if needed. Cook while stirring with a wooden spoon until aromatic. About 1 minute.
3. Put garlic and chipotle peppers and continue to cook over a moderate flame until the onions are almost translucent, stirring often. Remove onion mixture from the skillet to a small bowl and keep it to one side.
4. In the same wide pan, brown the ground chicken until completely cooked. Drain off any excess fat. Add the onion mixture back into the pan, stirring to mix. Add ½ cup water or broth and tomato paste. Stir to evenly coat the meat with the tomato paste. Cook for about 5 minutes until most of the water has evaporated. Taste for seasoning.
5. Remove the taco filling from the heat. Toast the tortillas directly on the hot burner or in a flat-bottomed pan until each side has crisped and begun to bubble.
6. Assemble and enjoy!

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Cherry Burrata Millet Grain Bowl for the Home Table and Baked BBQ Chicken Breast Cooked Through.