I don’t know why it’s taken me this long to embrace hard shell tacos. They’re so much better than soft!
Seeking out the flat bottomed taco shells would have been smart, because these guys didn’t like standing up.
Baking the tacos for a few minutes binds everything together very nicely.
2 tbsp olive oil
2 bell peppers, diced
1 yellow onion, diced
4 cloves garlic, minced
1 lb ground chicken
1 tbsp paprika
2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne
1 cup tomato sauce
2 tsp salt
hard taco shells
Heat olive oil in large skillet over medium heat. Add onions, red peppers and green peppers and cook, stirring occasionally, until soft and just starting to brown, about 10 minutes. Add garlic and cook a few more minutes. Add ground chicken, paprika, chili powder, cumin, oregano, cayenne, and salt. Turn heat to high; use wooden spoon to stir and break chicken into small clumps until chicken is partially cooked, about 5 minutes. Stir in tomato sauce, then turn heat down to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, for 10-15 minutes or until chicken is cooked through. Taste to adjust seasoning.
Meanwhile, set taco shells into a square or rectangular baking dish so that they stand upright. When chicken is done, spoon mixture into each shell, spreading evenly. Bake filled tacos in preheated oven for 7-10 minutes, or until hot. Serve immediately with guacamole, shredded cabbage, cilantro and/or sour cream.
After dinner, Evan said that someday soon he’d like me to make chocolate chip cookies…He was in luck. I happened to have all of the necessary ingredients, and felt like chocolate chip cookies (which isn’t luck, that’s just how I always feel). I just used the handy-dandy recipe on the back of the chocolate chips and swapped in some white chocolate chunks.
And a thank you to Kathy for giving me these cute dish towels