I notice a lot of chefs mix chorizo with chicken, and I think it’s a prefect combination for tacos. Chorizo has a spicy kick to it, which I like because then I don’t need to use an artificial taco sauce for more flavor. This can all be done in one pan as well (except for cooking the chicken), so it makes for easy clean up. One thing I could’ve added was corn but I forgot to buy it at the store when making this!!
- 2 Chicken Breast
- 3 Chorizo Links
- 1/2 Can Black Beans – Rinsed
- 1/4 Cup Cilantro – Chopped
- 1 Clove Garlic – Chopped
- 1 Tomato – Chopped
- 1/2 Onion – Chopped
- 1 Avocado
- 10 Corn Tortillas – heated per package instructions
- Olive Oil
- Chili Powder
- Pound chicken breast to 1/2 inch thick (It cooks easier and more evenly since it’s not so thick).
- Season chicken with salt, pepper, 1 TBS Chili Powder, 1 TBS Cumin.
- Add chicken to a ziplock bag, or container, add 3 TBS Olive Oil and marinate in the refrigerator for at least 1 hour.
- Heat 1 TBS Olive Oil in a skillet on medium heat. When hot, add chicken breast.
- Cook until internal temperature is 165 degrees (That is the temperature when chicken is done).
- On a cutting board, chop the chicken into small cubes and set aside.
- Now heat a non stick skillet with 2 TBS Canola Oil on medium-high heat.
- Add onion (Save a small amount to top off tacos), season with salt and pepper cook until they sweat – about 5 minutes.
- Take casing off the chorizo, and add to the pan. Break it apart with a wooden spoon. Then add the garlic. Cook until chorizo is no longer pink in the middle – about 15 minutes.
- Lower heat to medium, add black beans, mix around.
- Add the tomatoes and chicken, mix around, and cook for 1 minute.
- Pour all ingredients into a large bowl to not over cook and set aside
- Take avocado and add the avocado ‘meat’ to a small bowl. Mash so it looks like guacamole. Add 1 tsp salt and cumin then mix.
- Scoop meat/black bean mixture onto corn tortillas. Top with avocado, cilantro, and remaining onion then serve.