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Ground Chicken and Chorizo Tacos


For the Fresh Tomatillo Salsa:

  • 3 tomatillos, husked and coarsely chopped

  • 1/2 small onion, coarsely chopped

  • 1 jalapeño or Serrano pepper, coarsely chopped

  • A small handful cilantro

  • 1 teaspoon light agave or Acacia honey

  • Juice of 1 lime

  • Salt

  • 1/2 teaspoon cumin

For the Tacos:

  • 2 tablespoons olive oil

  • 1 pound ground chicken

  • Salt and pepper

  • 2 teaspoons ground green New Mexican chili powder or mild chili powder like ancho

  • 1 teaspoon each ground cumin and coriander

  • 1/2 pound Mexican chorizo (fresh sausage), casings removed

  • 1 small onion, chopped

  • 1 jalapeño pepper, seeded and chopped

  • 2 cloves garlic, chopped

  • 1/2 cup chicken stock or water

  • 12 corn tortillas


Process salsa ingredients in a food processor until almost smooth. Adjust seasonings, transfer to a bowl and reserve.

Heat a large nonstick skillet with oil, 2 turns of the pan. Add chicken and season with salt, pepper, chili powder, cumin and coriander. Add sausage and brown and crumble meats. Add onions, jalapeño and garlic, stir 3-4 minutes to soften then add stock or water to keep moist; reduce heat to low. 

Char the corn tortillas over an open flame or in a dry, stainless skillet over high heat for about 30 seconds per side to blister. 

How I build this taco: cabbage, avocado, radishes, chicken filling, a squirt of lime juice, some cheese and green salsa. 

To Serve: lime wedges, crumbled queso fresco, thinly sliced radishes, shredded white cabbage, sliced avocado dressed with lemon or lime juice