Taco Tuesday will never be the same! These Chicken Chorizo Tacos with Salsa Verde combine earthy and warm spices with the bright, sunny pop of citrus. So heat up the tortillas because these are a readymade fiesta for the senses.
Whether you make your own Tomatillo Sauce or use your favorite store bought-brand, these meaty and savory tacos come together quickly. They’re easy enough for any weeknight meal yet their bold and bright flavors make them ideal to entertain with. The smokey, spicy flavors of the chorizo combined with the richness of the chicken thighs will have you reaching for seconds.
Why You’ll Love This Recipe
- Easy Process – There is nothing complicated about making these chicken and chorizo tacos. The chicken is coated in a flavorful and aromatic blend of spices and both the chicken and chorizo are simply sautéed together.
- Minimal Ingredients – Using chorizo delivers a pronounced pop of flavor with a single ingredient. There’s no need for an excess of spices and herbs because the chorizo infuses the chicken with all of its flavor.
- Make Ahead – Make these tacos for dinner and enjoy the leftovers during the week for easy lunches. You can use the same combination of chicken and chorizo to top salads or build a quick and easy grain or rice bowl.
- Balance of Flavors and Texture – While the chorizo is moderately spicy, the brightness of the citrus tames the flame. The chorizo also keeps the chicken extremely tender and juicy. No dry taco meat here!
All good things star with chorizo including these Chicken Chorizo Tacos with Salsa Verde. Combining the robust flavors of chorizo with basic spices you probably already have, these double stuffed tacos are easy to shop for, and even easy to devour.
- Chicken – You will want to use boneless, skinless chicken thighs for this recipe. Chicken thighs not only have the most flavor but also remain incredibly tender and moist once cooked.
- Chorizo – You will want fresh Mexican style chorizo for this recipe. It gets its deep red color for chiles, paprika, and other spices. Either beef or pork chorizo will work fine.
- Lime – Cuts through the richness of the meat. Combined with the orange creates the flavor of sour oranges which can be hard to find.
- Orange – Adds a slight sweetness and acidic pop that cuts through the spices and richness of the meat.
- Turmeric – Gives the taco filling a beautiful golden color and earthy flavor.
- Garlic Powder – Adds a savory element and little assertive punch of flavor.
- Onion Powder – Add a delicate, sweet hint of onion.
- Kosher Salt
- Black Pepper
- Olive Oil
How to Make Chicken Chorizo Tacos with Salsa Verde
Mix up a batch of margaritas and invite some friends over. These fully loaded tacos bring all of the flavors that will have your taste buds dancing. Savory, smoky, a little spicy, with a sunny pop at the end, taco night will never be ordinary again.
Time needed: 35 minutes
Smoky and spicy chorizo is combined with earthy spiced chicken thighs for a quick and easy weeknight meal.
- Spice it Up
Add your chicken and spices to a bowl and toss to fully coat the chicken. You can do this portion ahead of time. Allow it to sit while you heat up your skillet.
Heat a large skillet over medium heat and add the olive oil. Allow the olive oil to heat through. Add the chicken to the skillet and allow all sides to brown, about 6-8 minutes.
Add the chorizo to the pan. Use your spoon to break it up. Let it cook until its fat has rendered and it is fully cooked through along with the chicken, 8-10 minutes.
- Finishing Touch
Turn off the heat. Squeeze the orange and lime juice over the top.
- Taco Time
Toast your tortillas in a skillet with a little vegetable oil. To build your tacos add some of the chicken and chorizo filling. Spoon over salsa verse. Top with avocado slices and cilantro.
How to Make This Recipe Gluten Free and Dairy Free
This recipe is already completely dairy free. You can add your favorite toppings like sour cream and cheese, but also use their dairy free versions as well.
To make this recipe gluten free opt for a gluten free corn tortilla. Other types of tortillas such as cassava or plantain-based tortillas would also work. Use what you like and what works for you.
How to Store Chicken Chorizo Tacos
The leftover filling for these salsa verde tacos makes for easy and delicious lunches. Whether you’re making new tacos or want to stuff a burrito, it heats up just as delicious as the first night. Once your meat mixture has cooled transfer it to an airtight container and keep it refrigerated. It will keep for up to five days. To reheat it simply add it back to a skillet over medium-low heat, stirring occasionally until heated through.
The toppings suggested for these tacos are just some of my favorites. Here are more topping ideas.
- Lime wedges
- Pico de gallo
- Fresh or pickled jalapenos
- Pickled onions
- Shredded lettuce or cabbage
- Hot sauce
Top Tip for Chicken Chorizo Tacos with Salsa Verde
Make sure your skillet and olive oil are hot before adding your chicken. This will allow you to sear the outside and develop a beautiful crust that adds flavor and texture. If your pan isn’t hot enough it will steam the outside of the chicken instead.
Chicken Chorizo Tacos with Salsa Verde
- 1 Large skillet
Chicken Chorizo Filling
- 2 lbs boneless and skinless chicken thighs, 1/2" cubes
- 1 lbs fresh chorizo
- 1 lime
- 1/2 orange
- 2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper to taste
- 2 tbsp olive oil
- corn tortillas
- 2 tsp vegetable oil
- tomatillo salsa
- avocado slices
- Dice up your chicken. Add it to a bowl with the turmeric, salt, pepper, onion powder, and garlic powder. Toss to thoroughly coat. Set aside.
- Heat a large skillet over medium heat and add the olive oil. Allow it to heat through.
- Add the chicken. Allow all sides to brown, turning occasionally, about 6-8 minutes.
- Add the chorizo. Use your spoon to break it up. Allow it to cook until completely cooked through, including the chicken, 8-10 minutes.
- Turn the heat off. Squeeze in the lime juice and orange juice.
- Heat the olive oil in a separate skillet. Add a tortilla. Let each side slightly brown a couple minutes per side.
- Add some of the chicken chorizo to your tortilla. Top with salsa verde. Add avocado slices and cilantro.