Gluten Free Chicken and Chorizo Tacos with Tropical Pineapple Slaw
Citrus marinated chicken thighs are combined with savory spicy chorizo and topped off with a fresh, crisp kale slaw.
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Servings: 4
Equipment
- Skillet
- Cutting board
- Mixing Bowl
Ingredients
Chicken and Chorizo
- 1.5 lbs boneless, skinless chicken thighs
- 1 orange, juiced and zested
- 1 lime, juiced and zested
- 1 lemon, juiced
- 1 tsp turmeric
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 lbs Mexican style chorizo, removed from casing
Pineapple-Kale Slaw
- 2 cups kale, stems removed, finely chopped
- 1 cup pineapple, chopped
- 2 limes, juiced
- 2 tbsp rice wine vinegar
- 1 tsp honey
- pinch of salt and pepper
- 1 jalapeno, finely diced (remove seeds for less heat if desired)
- 1/4 cup cilantro, chopped
- *lime wedges and avocado slices for serving
Instructions
Chicken and Chorizo
- Combine the citrus juices and zest and seasonings. Pour over the chicken in either a ziplock bag or shallow dish and allow to marinate 1 hour up to 6 hours.
- Remove chicken from the marinade and pat dry.
- Heat a large skillet over medium-low heat. Add 1 tbsp of coconut oil.
- Add the chicken to the skillet and cover. Cook approximately 5 minutes on the first side before flipping. Cook another 5 minutes until chicken is golden brown and the internal temperature is 165.
- Set aside the chicken and allow to cool.
- Add the chorizo to the same pan, turning heat to medium. Using the back of a spoon or masher break up the chorizo into smaller chunks. Allow to brown and get slightly crispy.
- Chop up the chicken into bite sized cubes. Add into the skillet with the chorizo and cook for several minutes until the chicken begins to get a little crispy.
Pineapple-Kale Slaw
- Combine all of the ingredients together and allow to marinate for at least 20 minutes.
- To assemble tacos add chicken-chorizo mixture to a gluten free tortilla. Top with the slaw, avocado slices, and lime. Enjoy!
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