Ingredients

The following ingredients have 10 Servings
  • 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 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)

Instruction

  • Preheat large ceramic non-stick skillet on 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.
  • 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.
  • Add cilantro, radishes and salt; stir.
  • Serve hot over corn tortillas with lime, crumbled feta or shredded Monterey Jack cheese and Greek yogurt.