Yield: 10 tacos

Ingredients

  • 3 garlic cloves, minced
  • 1 large onion, finely chopped
  • 2 large bell peppers, finely chopped
  • 1 tbsp avocado oil
  • 1 lb ground chicken (I used breast)
  • 1 tbsp organic taco seasoning
  • 1 tsp smoked paprika
  • 1 cup low sodium tomato sauce
  • 1 1/2 cups frozen corn (thawed) or 1 can (drained)
  • 1/2 cup cilantro, chopped
  • 1 bunch radishes, sliced
  • 1 tsp salt
  • Organic corn tortillas
  • Lime, cheese and Greek yogurt, for serving

Directions

  1. Preheat large ceramic non-stick skilleton medium heat and swirl oil to coat. Add garlic and onion, sauté for 2 minutes, stirring occasionally. Add bell pepper and sauté for 7 minutes, stirring occasionally.
  2. Add chicken, taco seasoning, smoked paprika and cook for 5 minutes, stirring occasionally and breaking chicken into pieces. Decrease heat to low, add tomato sauce and corn, and cook uncovered for 10 minutes.
  3. Add cilantro, radishes and salt; stir. Serve hot over corn tortillas with lime, crumbled feta or shredded Monterey Jack cheese and Greek yogurt.

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