Ground chicken tacos

Step by Step

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 into pieces.

Decrease heat to 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 filling leftovers up to 5 days in an airtight container. Since filling is saucy and radishes are sturdy, there is nothing to get soggy. Reheat on a skillet with a splash of water or chicken broth on low heat.
Make ahead: Chop garlic, onion and bell pepper and refrigerate for up to 3 days. You can also slice radishes. Then just cook when ready.
For serving cooked tacos later, I placed taco filling in small slow cooker and turned on “keep warm”.
Warm tortillas: If you have gas stove, warm up tortilla right on the burner to char the edges or in the microwave.
Other vegetables: Skip radishes or use shredded jicama or turnip instead. Cauliflower rice is an obvious choice!