Chorizo and Chicken Tacos
Dive into a flavor fiesta with these mouthwatering chorizo and chicken tacos! Sizzling chorizo and juicy chicken come together in a perfect harmony, topped with fresh cilantro and zesty lime for a burst of freshness in every bite. Get ready to impress your taste buds and elevate your taco night to a whole new level!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- chipotle chili pepper powder
- cilantro
- garlic powder
- onion powder
- cebolla
🥩Meat & Seafood(2)
- 4 pounds of chicken breasts (1.81 kg)
- Two 9-ounce tubes of beef chorizo (56.7 g)
🫙Pantry Staples(1)
- tortillas
🧂Spices & Seasonings(1)
- garlic salt
🍯Sauces & Condiments(1)
- salsita
Nutrition (per serving)
Calories
1214
Protein
127g
Carbs
50g
Fat
52g
👨🍳 Instructions
- 1
Cook two 9-ounce tubes of beef chorizo for about 10 to 15 minutes until it becomes nice and watery.
- 2
Add 4 pounds of thinly sliced and chopped chicken breasts, seasoning with garlic salt, garlic powder, onion powder, and chipotle chili pepper powder.
- 3
Cook until the chicken is done.
- 4
Heat up some tortillas and add cilantro, cebolla, and salsita before serving.
💡 Pro Tips
- ✓Render chorizo for 12-14 minutes over medium heat until it releases 2-3 tablespoons of fat and the casing loses its sheen, which emulsifies the spice oils into the cooking medium for even flavor distribution when you add chicken.timing12-14 minutes, 2-3 tablespoons rendered fat
- ✓Slice chicken breasts to ¼-inch thickness maximum (3mm) because thinner pieces cook through in 4-5 minutes without drying out, whereas ½-inch pieces require 8-10 minutes and lose 15-20% more moisture to evaporation.technique¼-inch (3mm) thickness, 4-5 minute cook time
- ✓Use a 1:1 ratio of garlic powder to onion powder (approximately ½ teaspoon each per pound of chicken) because both are hygroscopic and will absorb the rendered chorizo fat, creating a paste that adheres to meat better than dry seasoning alone.ingredient1:1 ratio, ~½ teaspoon each per pound
- ✓Toast tortillas directly over medium-high heat for 15-20 seconds per side until they reach 165°F internal temp; this gelatinizes starches and creates structural integrity to hold 3-4 ounces of filling without tearing.timing15-20 seconds per side, 165°F internal
- ✓Add diced onion (cebolla) to the chorizo-chicken mixture during the last 90 seconds of cooking rather than at the start, since raw onion's sharp sulfur compounds stay intact and provide textural contrast that gets lost if cooked longer than 2 minutes.timingFinal 90 seconds, maximum 2 minutes total
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chorizo and Chicken Tacos
Dive into a flavor fiesta with these mouthwatering chorizo and chicken tacos! Sizzling chorizo and juicy chicken come together in a perfect harmony, topped with fresh cilantro and zesty lime for a burst of freshness in every bite. Get ready to impress your taste buds and elevate your taco night to a whole new level!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- chipotle chili pepper powder
- cilantro
- garlic powder
- onion powder
- cebolla
🥩Meat & Seafood(2)
- 4 pounds of chicken breasts (1.81 kg)
- Two 9-ounce tubes of beef chorizo (56.7 g)
🫙Pantry Staples(1)
- tortillas
🧂Spices & Seasonings(1)
- garlic salt
🍯Sauces & Condiments(1)
- salsita
Nutrition (per serving)
Calories
1214
Protein
127g
Carbs
50g
Fat
52g
👨🍳 Instructions
- 1
Cook two 9-ounce tubes of beef chorizo for about 10 to 15 minutes until it becomes nice and watery.
- 2
Add 4 pounds of thinly sliced and chopped chicken breasts, seasoning with garlic salt, garlic powder, onion powder, and chipotle chili pepper powder.
- 3
Cook until the chicken is done.
- 4
Heat up some tortillas and add cilantro, cebolla, and salsita before serving.
💡 Pro Tips
- ✓Render chorizo for 12-14 minutes over medium heat until it releases 2-3 tablespoons of fat and the casing loses its sheen, which emulsifies the spice oils into the cooking medium for even flavor distribution when you add chicken.timing12-14 minutes, 2-3 tablespoons rendered fat
- ✓Slice chicken breasts to ¼-inch thickness maximum (3mm) because thinner pieces cook through in 4-5 minutes without drying out, whereas ½-inch pieces require 8-10 minutes and lose 15-20% more moisture to evaporation.technique¼-inch (3mm) thickness, 4-5 minute cook time
- ✓Use a 1:1 ratio of garlic powder to onion powder (approximately ½ teaspoon each per pound of chicken) because both are hygroscopic and will absorb the rendered chorizo fat, creating a paste that adheres to meat better than dry seasoning alone.ingredient1:1 ratio, ~½ teaspoon each per pound
- ✓Toast tortillas directly over medium-high heat for 15-20 seconds per side until they reach 165°F internal temp; this gelatinizes starches and creates structural integrity to hold 3-4 ounces of filling without tearing.timing15-20 seconds per side, 165°F internal
- ✓Add diced onion (cebolla) to the chorizo-chicken mixture during the last 90 seconds of cooking rather than at the start, since raw onion's sharp sulfur compounds stay intact and provide textural contrast that gets lost if cooked longer than 2 minutes.timingFinal 90 seconds, maximum 2 minutes total