My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos - both of which I made fresh at home in the time it took the meats to cook through.
Recipe courtesy of Patrick Decker
Print
Spicy Chicken and Chorizo Tacos
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Chicken and Chorizo: 
  • 2 (6- to 8-ounce) boneless skinless chicken breasts
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • Salt and ground black pepper 
  • 2 to 3 links fresh chorizo (about 8 ounces total)
  • 1 tablespoon canola or olive oil
  • Juice of 1 lime
For the Pickled Jalapenos:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 to 3 jalapenos, thinly sliced
For the Chipotle Cream:
  • 1 cup sour cream
  • 1 chipotle in adobo, finely chopped, plus 1/2 teaspoon adobo sauce
  • 1 teaspoon honey or agave nectar
  • Salt
  • 8 corn tortillas, charred if desired
  • Assorted taco toppings (such as sliced radishes, sliced scallions, and chopped cilantro)

Directions

Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes. 

While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside. 

While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top. 

Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Chicken Wings

Recipe courtesy of Danny Edwards

Spicy Buffalo Chicken Nachos

Recipe courtesy of Susan Vu

Sticky and Spicy Thai-Style Chicken Wings

Recipe courtesy of Patrick Decker

Spicy Chinese Five-Spice Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce

Recipe courtesy of Dave Lieberman

Lobster, Bacon and Chorizo Taco

Recipe courtesy of Bull Taco

Chicken Tacos

Recipe courtesy of Yvan Lemoine

Spicy Oyster Omelet "Tacos"

Recipe courtesy of Ching-He Huang

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c