Chicken Tacos with Salsa

Ingredients:

• 450 g of minced chicken
• 1 cup chicken broth
• 2 tbsp. l. olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup chopped onion
• Salt and ground black pepper
• 2 cloves of garlic, grated or finely chopped
• 2 tsp ground cumin
• 1/2 tsp. coriander
• 1/4 tsp cayenne pepper
• 1 tbsp. Sazon spice mix
• 2 teaspoons flour
• 12 crispy taco shells, preheated in the oven at 90°C
• Shredded lettuce, for serving
• Salsa with sour cream, for serving (see recipe below)

Salsa with sour cream:

• 4 chopped tomatoes Rome varieties (remove seeds first)
• 1 finely chopped jalapeño pepper (seeds removed)
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup finely chopped red onion
• 1 finely chopped green onion stalk
• 1 cup sour cream
• 1 tbsp. hot sauce
• 1/2 tsp garlic powder
• 2 tsp fresh lemon juice
• Salt and ground black pepper

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add red and green bell peppers, onion, salt, and a few grinds of black pepper.
   
   Sauté until vegetables are soft, then add garlic, cumin, coriander, cayenne pepper, and sazon (a spice mix consisting of 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon salt).
   
   Cook for about a minute, then add the ground chicken and fry, stirring and breaking up the pieces with a wooden spoon. Make sure there are no large lumps left in the ground chicken.
2. When the chicken is almost done, dust the surface with flour and stir for a few minutes until the flour is completely incorporated. Add the chicken broth, then increase the heat to a simmer and cook until the broth thickens slightly, 4-5 minutes. Serve in warm, crispy taco shells with shredded lettuce and a dollop of sour cream salsa.
   
   Salsa with sour cream:
   
   In a medium bowl, combine tomatoes, cilantro, red onion, jalapeño pepper, green onions, sour cream, hot sauce, garlic powder, and lime juice.
   Stir, then season with salt and pepper to taste and refrigerate for at least an hour before serving. Makes 1.5 cups.