Hi there–Years ago Larry gave me a greeting card that said, “I love you more than tacos.” It had a bright photo of a fully loaded taco on the front– I did feel loved– We are both big taco fans! I tacked in on the side of the fridge until finally the colors began to fade. So when I ran across yet another taco recipe, I had to give it a try.
CHICKEN CHORIZO TACOS
3 pieces of bacon
6 oz. fresh chorizo
1 large boneless chicken breast, cut in bits
1/3 red bell pepper cut in chunks
1/4 cup chopped red onion
cilantro, coarsely chopped
avocado, cut in chunks
8 corn tortillas
Cut the bacon to small bits and cook until crispy in a deep pan. Remove bacon from the pan and crumble in the chorizo. Cook it until well browned, about 5 minutes. Then drain any excess fat from the pan and stir in the chicken. Continue cooking until the chicken is cooked through. Lastly mix in the red pepper and onion and cook a couple more minutes until it’s softened and add the bacon back into the pan. Meanwhile, wrap the tortillas in foil and set them in a hot oven for about 10 minutes. Serve the meat mixture on the warm corn tortillas and top with the cheese, chunks of avocado, cilantro and salsa.
We made this last weekend and set it out with a big pot of Mexican rice and an a salad of dark greens, oranges, and pistachios with a an orange vinaigrette dressing. Spicy, salty sweet.