Chicken-Chorizo Tacos

Chicken-Chorizo Tacos
  • 4Servings


  • 1/4 cup canola oil
  • 3/4 pound boneless, skinless chicken breasts
  • 6 ounces fresh chorizo, casing removed
  • 1 cup shredded pepperjack cheese
  • 4 medium (7-inch) flour tortillas
  • 4 cloves garlic
  • 1/2 cup cilantro
  • 2 avocados, pitted
  • 1/3 cup fresh lime juice
  • 1 tablespoon lime zest


In large skillet, heat 1 tbsp. oil over medium-high. Season chicken; add to pan and cook, turning, about 8 minutes. Transfer to plate; shred meat. Add chorizo to skillet; cook until browned and crumbled. Stir in chicken. Divide meat and cheese among tortillas; fold in half. Cook tacos in remaining 3 tbsp. oil over medium until golden, 3 minutes per side. In food processor, chop garlic and cilantro, then blend in avocados, lime juice, lime zest and 1 tbsp. water. Season and serve with tacos.