Makes 8 / Serves 4
Chipotle Yogurt Sauce replaces sour cream here, and ground chicken seasoned with my Gyro Spice Mix makes a lower fat alternative to beef.
2 tablespoons canola oil
½ medium yellow onion, cut into ¼-inch dice
1 pound ground chicken
Kosher salt
Fresh ground black pepper
2 tablespoons Gyro Spice Mix (recipe follows)
2 tablespoons tomato paste
2 roasted peppers in oil, drained and diced
2 tablespoons pureed chipotle peppers in adobo sauce, optional
½ medium red onion, cut into ¼-inch dice
1 small beefsteak tomato, preferably yellow, cut into ¼-inch dice
2 tablespoons Ladolemono (here); or substitute a squeeze of lemon or lime
2 tablespoons chopped fresh dill
½ cup Chipotle Yogurt Sauce (here)
8 (6-inch) corn or multigrain flour tortillas, wrapped in foil and warmed in a 200°F oven
Handful arugula
Heat the oil in a medium skillet over medium heat. Add the diced yellow onion and sauté until soft, fragrant, and glossy but not browned. Raise the heat to medium high, add the chicken, and season with salt and pepper. Brown the chicken, breaking it up with a spoon, until it is no longer pink. Stir in the spice mix until it is fragrant and evenly distributed. Stir in the tomato paste. Add 2 cups water to the mixture, bring to a boil, then reduce to a simmer. Cook until all of the liquid has evaporated, 10 to 15 minutes. Add the roasted peppers and, if desired, the pureed chipotle peppers.
Meanwhile, combine the red onion, tomato, and ladolemono in a small bowl and toss to coat. Season with salt and pepper and stir in the dill.
To compose each taco, spread 1 tablespoon of the chipotle sauce down the center of a tortilla. Spoon some chicken mixture over and top with some onion/tomato mixture. Top with arugula and serve warm.
VARIATION: Add some canned beans for a kickass chili and top with chipotle yogurt.