Chicken and Chorizo Tacos

Directions

  1. 1Cut the chicken into flaccid chunks.
  2. 2Add avocado oil, salt, pepper, smoked paprika, cumin, oregano, cinnamon, lemon pepper, pickle brine, garlic paste, ginger paste, lime juice, and MSG to the chicken.
  3. 3Mix the chicken well with the spices.
  4. 4Place the marinated chicken in a bowl and refrigerate for a few hours.
  5. 5Slice the shallots thinly.
  6. 6Add salt and lime juice to the sliced shallots and mix them.
  7. 7Scoop avocado into a measuring cup.
  8. 8Add chili, lime juice, cilantro, seasoning, and sour cream to the avocado in the measuring cup.
  9. 9Blend the avocado mixture to create a crema.
  10. 10Slice the chorizo.
  11. 11Cook the sliced chorizo in a pan until its oils are released.
  12. 12Dice cucumber.
  13. 13Dice tomatoes after removing the seeds.
  14. 14Add cilantro, salt, and pepper to the diced cucumber and tomato.
  15. 15Mix the salsa ingredients.
  16. 16Add the marinated chicken to the pan with the cooked chorizo.
  17. 17Cook the chicken until it's done and stewed in its sauce.
  18. 18Warm tortillas in a pan and add cheese to melt onto them.
  19. 19Load the tortillas with spicy chicken chorizo, avocado crema, cucumber and tomato salsa, and pickled onions.

Ingredients

  • Chicken
  • Avocado oil
  • Salt
  • Pepper
  • Smoked paprika
  • Cumin
  • Oregano
  • Cinnamon
  • Lemon pepper
  • Pickle brine
  • Garlic paste
  • Ginger paste
  • Lime juice
  • MSG
  • Avocado
  • Chilli
  • Coriander
  • Sour cream
  • Chorizo
  • Tortillas
  • Cheese
  • Cucumber
  • Tomato
  • Shallots

Equipment

Cutting boardKnifeMixing bowlMeasuring spoonMandoline slicerBlenderPanTaco holder

Tips

  • Remove tomato seeds to prevent soggy salsa.
  • Pickle brine keeps the chicken tasty and juicy.
  • Use a taco holder to load ingredients easily and prevent messes.
  • Consider adding cheese to the tortillas before loading for extra flavor and gooeyness.
  • A touch of MSG enhances overall flavor (umami).