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
Instructions
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 mince pieces 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. Store: Refrigerate taco filling in an airtight container for up to 5 days or freeze for up to 3 months.