Chicken tacos with tomato salsa & guacamole recipe

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2¼ cups ground chicken
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup Chicken Broth
• 1 recipe quantity Tomato Salsa
• 1 recipe quantity Guacamole
• 16 taco shells
• 1 cup shredded sharp cheddar cheese
• 1 lime, cut into wedges

1. Heat the oil in a large pan over medium heat. Add the garlic, onion and red pepper, and fry 2 to 3 minutes until just soft. Add the chicken and cook 3 to 4 minutes, stirring, until the chicken is just starting to color. Add the dry spices and mix everything together well, then add the chicken broth and bring to a boil. Turn the heat down to low, cover and simmer 15 to 20 minutes, stirring every 5 minutes, until the liquid has evaporated and the chicken is browned and cooked through.
2. While the chicken is cooking, make the tomato salsa and the guacamole, and heat the oven to 350°F. Warm the tacos in the oven 2 to 3 minutes so they are all ready when your chicken is cooked.
3. Fill the tacos with the chicken mixture and top with spoonfuls of tomato salsa and guacamole. Sprinkle with shredded cheese and serve with the lime wedges.