These yummy tacos were featured as part of last year’s Cinco de Mayo Feast. While great for the occasion, tacos this good are awesome any time. Can you tell, rather than have a day celebrating all that is Mexican through foods, I’d like to have an entire month dedicated to the exploration of Mexico’s culinary delights. Wouldn’t that be great?
When selecting your chorizo, please use only good-quality chorizo. You can find good chorizo in bulk at your local Latino markets or you could make your own using my recipe for Home-Made Chorizo Tacos – just remember, that delicious chorizo recipe needs 72 hours for everything to ferment. You could always make my quick, overnight Chorizo recipe if you like.
Believe it or not, my very picky Brother Dear came up with the idea of combining chicken filling typically used for Fajitas with good quality chorizo to create a taco. I jumped on the idea – at lease he’d be willing to eat them, and anytime I could get Brother Dear to eat something other than plain Turkey sandwiches was a victory at the dinner table.
Here’s to your creation, Sweet Brother! I know you are looking down from Heaven with a smile right about now.
Fiesta Chicken-Chorizo Tacos
1-2 Tablespoons Olive Oil
2 Lbs Chicken Breasts, boneless, Skinless cut into thin strips
2 lb Chorizo Meat
1 Teaspoon Mexican Chili Powder
1 Teaspoon Cumin
¼ Teaspoon Chipotle Chili Powder
Salt to taste
2 tablespoons lime juice
3 tablespoons Tequila
1 Red Onion, cut into thin strips
1 Small Yellow Bell Pepper, cut into thin strips (Optional)
12 Soft Shell Corn Tortillas
Cut chicken into thin strips (as you would for stir-fry). Place in a large, non-reactive bowl. Season with chili powder, cumin, chipotle and a dash of salt. Sprinkle with lime juice and tequila. Toss and let sit for 30 minutes to soak in flavors.
In a medium size cast iron skillet, cook chorizo meat. Cover and keep warm.
Heat oil in a large skilled over medium-high heat. Add half of the chicken and sauté until cooked through, about 3-4 minutes. Remove from pan, repeat with remaining chicken. Remove second batch and keep warm.
Add onion and bell pepper strips to same pan. Squeeze juice of remaining lime over vegetables and sauté until tender, about 3 minutes. Return chicken to pan, toss with vegetables and cook for about 3-4 minutes. Hold and keep warm.
Spray a flat griddle with cooking spray. Warm soft taco shells until pliable. Transfer to a tortilla warmer or plate for serving.
Place chicken mixture on one size of a warm serving platter. Place chorizo meat on opposite side. Serve with corn tortillas. Fill tortilla with chicken mixture, top with chorizo and garnish as desired.
Garnish for Tacos
1 Cup Cilantro, chopped
1 Head Iceberg Lettuce, Shredded
3-4 Tomatoes, Chopped
1-2 Avocados, thinly sliced (with a sprinkling of lemon juice to retain color)
2 Cups Feta or Mexican Crumble Cheese
1 Cup Sour Cream
Pico de Gallo or Chunky Salsa if desired
Prepare garnish for tacos. To shred the lettuce, place leaves one on top of the other in a stack. Roll like a long cigar, then cut into thin slices lengthwise. Toss gently to separate.
Place garnish into individual bowls for easy passing at the table or arrange decoratively on a serving platter. Keep refrigerated until serving.
Side Salad Suggestion: Mango and Jicama Salad