Chicken and Chorizo Tacos
Serves 1
Directions
- 1Cut the chicken into flaccid chunks.
- 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.
- 3Mix the chicken well with the spices.
- 4Place the marinated chicken in a bowl and refrigerate for a few hours.
- 5Slice the shallots thinly.
- 6Add salt and lime juice to the sliced shallots and mix them.
- 7Scoop avocado into a measuring cup.
- 8Add chili, lime juice, cilantro, seasoning, and sour cream to the avocado in the measuring cup.
- 9Blend the avocado mixture to create a crema.
- 10Slice the chorizo.
- 11Cook the sliced chorizo in a pan until its oils are released.
- 12Dice cucumber.
- 13Dice tomatoes after removing the seeds.
- 14Add cilantro, salt, and pepper to the diced cucumber and tomato.
- 15Mix the salsa ingredients.
- 16Add the marinated chicken to the pan with the cooked chorizo.
- 17Cook the chicken until it's done and stewed in its sauce.
- 18Warm tortillas in a pan and add cheese to melt onto them.
- 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).
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