INTRODUCTION
Chorizo and Chicken Tacos are bold, warm, and full of flavor. This recipe mixes spicy Mexican chorizo with shredded chicken and soft potatoes for a satisfying taco filling. It is easy to make and works as a healthy version of a classic street taco when you choose lean chicken and corn tortillas. These tacos are a great high protein meal that fills you up without a lot of added sugar. For a fresh pairing, try a cold drink like an apple and ginger cooler to balance the spice.
WHY YOU WILL LOVE THIS RECIPE
You will love these tacos because they are quick to cook, full of protein, and easy to change to a lighter option. The mix of chicken and chorizo gives strong taste and texture, while the potatoes add gentle body without heavy sauce. This recipe is great for meal prep because you can make the filling ahead and heat it when you need a fast dinner or lunch. It also fits in many diets: you can make it low carb or gluten free with small swaps. It can be a good choice for weight loss if you control portions and use lean chicken and corn tortillas. Overall, the dish is a balanced meal with protein, fiber from veggies and optional lettuce, and low sugar when you skip sweet toppings.
HOW TO MAKE Chorizo and Chicken Tacos
This recipe is simple and forgiving. The chorizo gives bold flavor while the shredded chicken adds lean protein. The potato soaks up juices, keeping the mix moist. Follow the steps below and use the serving tips to make a lighter option or a heartier taco.
EQUIPMENT NEEDED
- Medium skillet or frying pan
- Small saucepan for potatoes
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cup
- Colander for draining potatoes
- Tongs or fork for shredding chicken (if not using rotisserie)
Ingredients You’ll Need :
- 1 large russet potato, peeled and cubed
- 1/4 cup (100 grams) Mexican chorizo
- 1/2 onion, sliced
- 8 oz chicken breast (about 2 breasts, rotisserie chicken preferable), cooked and shredded
- 1 cup low sodium chicken stock
- 2 roma tomatoes, chopped
- 1 chile chipotle, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 Tostadas, bolillo bread, or corn tortillas for serving
- Suggested toppings: avocado, radishes, Mexican crema, crumbled queso fresco, shredded lettuce
STEP-BY-STEP INSTRUCTIONS :
In a small saucepan, add the potatoes and enough water to cover them. Cook over medium heat for about 10 minutes or until tender. Drain and set aside. While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat. When the chorizo is cooked halfway, add the onions and cook until soft, about 4 minutes. Add the shredded chicken, stock, tomatoes, chile chipotle, salt, and pepper. Cover and simmer for 15 minutes. Add the cooked potatoes and gently mix all the ingredients, making sure the potatoes don’t get all mushy. Remove from heat and serve while hot. If needed, add more salt and pepper according to taste. Serving suggestions: Use it for burritos, tortas, tostadas, or corn tortillas for tacos. Toppings suggestions: avocado, radishes, lettuce, Mexican crema, queso fresco, hot sauce.
HOW TO SERVE Chorizo and Chicken Tacos
Serve the filling hot on warmed corn tortillas for a gluten free option and smaller portions. Use 2 small corn tortillas per person and top with a spoonful of filling, a few slices of avocado, some shredded lettuce, and a sprinkle of queso fresco. For a lighter option, skip the crema or choose a low-fat plain yogurt instead. Portion control tips: measure about 3/4 cup of filling per two small tacos to keep calories lower while still getting a high protein meal. Add a side salad or roasted vegetables to round out the plate and add fiber.
STORAGE & FREEZING : Chorizo and Chicken Tacos
Store any leftover filling in an airtight container in the fridge for up to 3–4 days. For best quality, cool the filling to room temperature before sealing and refrigerating. To freeze, place the cooled filling in a freezer-safe container or bag and remove excess air. Freeze up to 2–3 months. Thaw in the fridge overnight and reheat on the stove over low heat until warm, adding a splash of chicken stock or water if it dries out. For food safety, reheat leftovers to 165°F (74°C).
SERVING SUGGESTIONS
Pair these tacos with simple, healthy sides like a black bean salad, grilled vegetables, or a quick cabbage slaw for crunch and fiber. For a low calorie side, serve a green salad with lime vinaigrette. If you want a bright drink, a floral iced brew works well; try a cool cup of hibiscus tea with ginger and turmeric to cleanse the palate between bites. For a low carb dinner, swap tostadas for lettuce cups and add extra shredded lettuce and radishes.
VARIATIONS
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Healthier version: Use turkey chorizo or lean ground turkey with a small pinch of smoked paprika and chili powder to mimic the chorizo flavor. Replace crema with plain Greek yogurt to add protein and cut fat. Add extra veggies like bell pepper and zucchini to boost fiber and lower calories. This creates a lighter option that is good for weight loss when paired with portion control.
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High-protein or low-carb version: Use extra shredded chicken (1 to 1.5 pounds) and reduce or skip the potato. Serve in low-carb tortillas or large romaine leaves for wraps. Add a scoop of cottage cheese or a side of black beans for more protein. This adaptation is a high protein meal and can be diabetic-friendly when you limit starchy sides.
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Air fryer or oven-baked version: If you want crisp potatoes or toasted tortillas, use the air fryer. Toss cubed potatoes with a little oil and bake at 400°F (200°C) in the air fryer for about 12–15 minutes until golden, then add them to the filling. For crispy tostadas, brush corn tortillas with a little oil and air fry at 375°F (190°C) for 3–5 minutes until crisp. You can also warm tortillas in a preheated oven at 350°F (175°C) wrapped in foil for 8–10 minutes. Using the air fryer makes these steps quick and keeps the meal lower in oil than deep frying.
FAQs
Q: Is this recipe healthy?
A: Yes. The recipe can be a healthy version if you use lean chicken, limit chorizo, and choose corn tortillas or lettuce wraps. It is a high protein meal that can fit into a balanced diet.
Q: Can I make this recipe diabetic-friendly?
A: Yes. Use low-carb or high-fiber tortillas, control portion sizes, and skip sweet sauces. Focus on non-starchy sides like leafy salads and roasted non-starchy vegetables.
Q: How long does the filling keep in the fridge?
A: Stored in an airtight container, the filling lasts 3–4 days in the refrigerator. Freeze if you need to store it longer.
Q: Is this dish low calorie?
A: It can be low calorie if you watch portion sizes and use lean chicken, limited chorizo, and small corn tortillas. Swap crema for Greek yogurt to reduce fat and calories.
Q: Can I replace the chorizo?
A: Yes. Try ground turkey with smoked paprika and a little cumin for a milder, lower-fat option. You can also use Mexican-style turkey chorizo or vegetarian chorizo substitutes.
Q: Is it safe to freeze cooked chorizo and chicken together?
A: Yes. Freeze the mixture quickly in a shallow container. Thaw in the fridge overnight and reheat gently.
MAKE-AHEAD TIPS FOR Chorizo and Chicken Tacos
- Prep the filling in bulk and store in the fridge for up to 4 days. Reheat on the stove or in the microwave and serve on fresh tortillas. This makes the dish great for meal prep and busy weeknights.
- Cook and cube the potatoes ahead and store them separate from the chorizo mix to keep texture. Add them in when reheating.
- If you are packing lunches, portion the filling into single-serve containers with small sauce cups for avocado or crema. Keep tortillas separate so they stay fresh.
- For a fast morning or brunch that pairs well with tacos made ahead, try a warm drink like the quick and creamy mushroom coffee recipe for cozy mornings to start the day calmly before you heat your meal.
Chorizo and Chicken Tacos
Ingredients
Method
- In a small saucepan, add the potatoes and enough water to cover them. Cook over medium heat for about 10 minutes or until tender. Drain and set aside.
- While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat.
- When the chorizo is cooked halfway, add the onions and cook until soft, about 4 minutes.
- Add the shredded chicken, stock, tomatoes, chile chipotle, salt, and pepper. Cover and simmer for 15 minutes.
- Add the cooked potatoes and gently mix all the ingredients, making sure the potatoes don't get all mushy.
- Remove from heat and serve while hot. Adjust seasoning with more salt and pepper if needed.
- Serve the filling hot on warmed corn tortillas for a gluten free option and smaller portions.
- Use 2 small corn tortillas per person and top with a spoonful of filling, avocado slices, shredded lettuce, and sprinkle of queso fresco.
- For a lighter option, skip the crema or use low-fat plain yogurt instead. Portion control is key.