Chicken and Chorizo Tacos
Transform your taco night with these bold and zesty Chicken and Chorizo Tacos, a flavor-packed fusion of tender chicken thighs, smoky Mexican chorizo, and aromatic spices like cumin and smoked paprika. This 35-minute recipe delivers restaurant-quality results at home with minimal effort, making it perfect for weeknight dinners or casual gatherings. Each taco comes alive with the perfect balance of savory and fresh toppings, including creamy avocado slices, tangy red onion, and a refreshing cilantro-lime finish. Whether you use corn or flour tortillas, these tacos promise an unforgettable bite every time. Serve them with a dollop of sour cream for the ultimate taco indulgence!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams Mexican chorizo sausage
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 8 pieces small tortillas (corn or flour)
- 1 medium red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
- 1 piece avocado, sliced
- 0.25 cup sour cream
Instructions
Dice the chicken thighs into small, bite-sized pieces and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Remove the chorizo sausage from its casing and crumble it into the skillet. Cook for 3-4 minutes, stirring occasionally, until it starts to brown and release its oils. Remove the cooked chorizo from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 30 seconds until fragrant.
Add the diced chicken thighs to the skillet. Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the chicken, and stir to coat evenly.
Cook the chicken for 6-8 minutes, stirring occasionally, until it is fully cooked and no longer pink in the center.
Return the cooked chorizo to the skillet and mix it with the chicken. Cook for an additional 2-3 minutes, allowing the flavors to combine. Remove from heat.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Assemble the tacos by spooning the chicken and chorizo mixture onto the tortillas.
Top each taco with chopped red onion, fresh cilantro, sliced avocado, and a dollop of sour cream.
Serve with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 10.9 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 472 mg | 36% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3129 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
