Recipes Ingredients Meat & Poultry Chicken Ground Chicken Tacos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 3, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Fast and tasty on Tuesday or any night, these tacos are a perfect vehicle for ground chicken. The meat is amped up with spices and chipotle in adobe so it's flavorful and juicy, and topping the tacos with pico de gallo adds another level of deliciousness. Ingredients 3 tablespoons extra-virgin olive oil 1 ½ cups finely chopped white onion 1 tablespoon minced garlic 1 pound ground chicken (preferably dark meat) ½ teaspoon ground cumin ½ teaspoon ground coriander 1 to 2 teaspoons minced chipotle in adobo sauce, plus 1 teaspoon sauce 1 teaspoon kosher salt ¼ freshly ground pepper 1 tablespoon tomato paste ¼ cup low sodium chicken broth or water 1 vine tomato, seeded and finely chopped (¾ cup) ¼ jalapeno, seeded and finely chopped (1 tablespoon) 1 lime, juiced (2 tablespoons) ¼ cup finely chopped cilantro leaves and tender stems Taco shells, grated cheddar or jack cheese, shredded lettuce, and sour cream, for serving Directions In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm. Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream. Julia Gartland Cook's Notes For the best texture, place taco shells in a 350 degree oven until crisp, about 5 minutes. Or heat shells in the microwave at 10 second increments until crisp. Rate it Print