Green Ground-Chicken Tacos

It’s been unseasonably hot around here recently, and the other night, I had a craving for some tacos. But hot taco meat sounded just a bit sweaty, and I sure didn’t want to stand over a hot stove, frying tortillas for crispy tacos. So I came up with this fun alternative. Refreshing, satisfying, and not too bad for you, either. If you don’t have your own meat grinder, some meat departments at grocery stores will grind meat for you. Ask for the coarse or “chili” grind.

Green Ground-Chicken Tacos
serves 6

2 tablespoons peanut oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon oregano
1 teaspoon ground cumin
1/8 teaspoon cayenne
2 pounds coarsely ground chicken breast
8 green onions, finely chopped
6 tablespoons lime juice
1 cup chopped fresh cilantro
2 avocados, chopped
18 corn tortillas
3 cups shredded lettuce

Heat oil & spices in 12-inch nonstick skillet over high heat until almost smoking. Add chicken, and sauté/simmer until chicken is just cooked, about 5-6 minutes. Drain well, place in large bowl, and toss with green onions. When mixture has cooled to room temperature, add lime juice, cilantro, & avocado, stir well, taste for salt, and serve in briefly heated tortillas, topped with lettuce (and sour cream, if desired).

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