Ground Chicken and Chipotle Hard Tacos
Ingredients
- 2 teaspoons light agave
- Juice of 2 limes, divided
- 1 small red onion, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- Salt and pepper
- 1 tablespoon canola or vegetable oil
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 large cloves garlic, chopped
- A pinch of ground cinnamon, less than 1/8 teaspoon
- 1 teaspoon (a scant 1/3 palmful) ground coriander
- 1 teaspoon (a scant 1/3 palmful) ground cumin
- 2 tablespoons puréed chipotle in adobo (store leftover peppers and adobo in the freezer in a marked food storage bag)
- 1/2 to 1 cup chicken stock
- 6 to 8 flat-bottom, large, hard-shell corn tortillas
To serve
- Crumbled cotija cheese or queso fresco or shredded Chihuahua cheese
- Chopped romaine heart
- Chopped yellow or green tomatoes
- Cilantro leaves
- Green (mild to medium heat) hot sauce (I use Bronx Hot Sauce)
Preparation
Preheat oven to 325°F.
Combine light agave and the juice of 1 lime in a bowl. Add red onion and jalapeño pepper, season with salt and pepper and toss to combine. Let sit 20-30 minutes.
Warm taco shells until golden and fragrant, 5-8 minutes.
Fill shells with chicken, cheese, pickled onions, lettuce, tomatoes, cilantro and hot sauce.