Set a 12-inch non-stick skillet over medium high heat and add ground chicken, garlic, yellow onion, and green bell pepper.
Cook until the chicken is no longer pink and the vegetables just start to soften, about 5 to 7 minutes.
Add in the fire roasted tomatoes, diced green chiles, chili powder, smoked paprika, cumin, kosher salt, dried oregano, and cayenne pepper.
Mix to combine and sauté until the juice has cooked down and the meat mixture is thick.
Add taco shells to a 9 by 13 inch dish and fill each shell with an equal amount of ground chicken taco filling.
Top each taco with shredded cheese.
Add to the oven and bake for 5 to 7 minutes or until the cheese is fully melted.
Remove from the oven and top your tacos as desired. In the photos, they were topped with minced onion, cilantro, and radishes.
