Description
This 20 minute recipe for ground chicken tacos with poblano peppers is a healthy alternative to beef tacos, made with extra veggies and lean ground chicken meat.
Ingredients
Units
Scale
- 8 corn tortillas
- 1 tablespoon avocado oil or organic canola oil
- 1 poblano chili pepper or green bell pepper, seeded and diced
- 1 cup finely chopped onion
- 1 tablespoon minced garlic
- 1 pound ground chicken
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground chipotle, or to taste
- 2 tablespoons tomato paste
- 1/4 cup water
- limes, salsa, lettuce, cabbage and avocado for serving
Instructions
- Preheat oven to 325 degrees F. Wrap tortillas in foil stacked in two packages of four. Place tortillas in hot oven to warm.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add poblano, onion and garlic, and cook, stirring often until the vegetables are softened and beginning to brown, 5 to 8 minutes. Add chicken, and cook, breaking up into small pieces as it becomes opaque, until the chicken is completely cooked, 4 to 6 minutes.
- Sprinkle with chili powder, cumin, salt and chipotle, and stir to coat until fragrant, 30 to 90 seconds. Add tomato paste and water and stir until the tomato paste is dissolved into the water and it forms a sauce to coat the chicken mixture.
- Serve the chicken in the warm tortillas and top with desired toppings.
Notes
To Meal Prep This Recipe
This filling can be meal prepped ahead up to four days. To reheat, heat until steaming hot in the microwave. Alternatively, rewarm with a couple tablespoons of water in a medium skillet over medium high heat, stirring often until steaming hot.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: entree
- Method: stove top
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos each
- Calories: 333
- Sugar: 5 g
- Sodium: 487 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 105 mg