This sounds a little odd but the pumpkin pie spice adds almost a Jamaican jerk flavor to the chicken. It's like a standard taco, with just a bit of holiday spice!
Ingredients:1 pound ground chicken
2 tbsp pumpkin pie spice
1 tbsp chili powder
1 tsp garlic powder
1 tsp coriander
1 tsp cumin
Salt and pepper, to taste
Corn or flour tortillas (your preference)
Topping (optional)1 avocado
1/2 red onion, chopped
1 jalapeno, diced
1/4 cup cilantro, chopped
1/4 cup lime juice
1/4 cup salsa verde
Cook meat in a skillet until no longer pink. Skim fat from pan. Stir in spices and taste, then season with salt and pepper to your liking. Simmer for about 5 minutes, stirring occasionally.
For my version of this dish, I cut out mini tortilla rounds and made tostadas. I used a 2 inch cookie cutter, flour tortillas, and fried them in about 1 inch of vegetable oil until crisp. Or, use this recipe as an entree and serve on full sized tacos, it's up to you!
For the topping, dice the avocado and place in a bowl. Add other ingredients and stir just until creamy. This is basically a hybrid salsa/guacamole. Place a spoonful on top of each mini tostada (or taco!) and serve. Delicious!