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Chorizo and Chicken Tacos

Bold and flavorful tacos combining spicy Mexican chorizo, shredded chicken, and soft potatoes, perfect for a healthy meal prep option.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large russet potato, peeled and cubed
  • 1/4 cup Mexican chorizo (about 100 grams)
  • 1/2 medium onion, sliced
  • 8 oz chicken breast, cooked and shredded (about 2 breasts, rotisserie chicken preferred)
  • 1 cup low sodium chicken stock
  • 2 medium roma tomatoes, chopped
  • 1 medium chile chipotle, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 pieces corn tortillas, tostadas, or bolillo bread for serving
Suggested toppings
  • avocado
  • radishes
  • Mexican crema
  • crumbled queso fresco
  • shredded lettuce

Method
 

Preparation
  1. 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.
  2. While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat.
  3. When the chorizo is cooked halfway, add the onions and cook until soft, about 4 minutes.
  4. Add the shredded chicken, stock, tomatoes, chile chipotle, salt, and pepper. Cover and simmer for 15 minutes.
  5. Add the cooked potatoes and gently mix all the ingredients, making sure the potatoes don't get all mushy.
  6. Remove from heat and serve while hot. Adjust seasoning with more salt and pepper if needed.
Serving suggestions
  1. Serve the filling hot on warmed corn tortillas for a gluten free option and smaller portions.
  2. Use 2 small corn tortillas per person and top with a spoonful of filling, avocado slices, shredded lettuce, and sprinkle of queso fresco.
  3. For a lighter option, skip the crema or use low-fat plain yogurt instead. Portion control is key.

Notes

To store, keep any leftover filling in an airtight container in the fridge for up to 3–4 days. For freezing, cool to room temperature before sealing. Thaw overnight in the fridge and reheat before serving.