Chicken and Chorizo Tacos With Slaw

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Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 419 calories
    • Fat 21 g
    • Sat Fat 5 g
    • Cholesterol 68 mg
    • Sodium 885 mg
    • Protein 27 g
    • Carbohydrate 32 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 67 mg

Brown the chorizo in 1 teaspoon of the oil in a large skillet over medium heat, 3 to 4 minutes. Add the chicken to the skillet and cook, tossing, until cooked through, 3 to 4 minutes.

Toss the jicama and radishes with the lime juice, the remaining tablespoon of oil, and ½ teaspoon salt in a medium bowl. Dividing evenly, fill the tortillas with the chicken mixture and the slaw. Serve with the guacamole.

 

Ingredients

  1. Check 4 ounces cured chorizo, sliced
  2. Check 1 teaspoon plus 1 tablespoon olive oil
  3. Check 4 chicken cutlets (about 3/4 pound total), sliced
  4. Check 1/4 jicama, sliced
  5. Check 2 radishes, sliced
  6. Check 1 tablespoon fresh lime juice
  7. Check kosher salt
  8. Check 8 corn tortillas, warmed
  9. Check 1/2 cup guacamole

Directions

  1. Brown the chorizo in 1 teaspoon of the oil in a large skillet over medium heat, 3 to 4 minutes. Add the chicken to the skillet and cook, tossing, until cooked through, 3 to 4 minutes.
  2. Toss the jicama and radishes with the lime juice, the remaining tablespoon of oil, and ½ teaspoon salt in a medium bowl. Dividing evenly, fill the tortillas with the chicken mixture and the slaw. Serve with the guacamole.