Easy Chicken & Chorizo Tacos
Easy Chicken & Chorizo Tacos
There is nothing better than making good use of leftover ingredients in our fridge and cupboard and repurposing them into a tasty recipe for the family. With the help of a few Gran Luchito ingredients, we can transform leftover chicken into a whole new meal. That’s why having Gran Luchito Chipotle Paste in your cupboard becomes handy, as it’s the best way to spruce up and add flavour to any meal.
So make use of that rotisserie leftover chicken from the weekend with all those bits that nobody eats but that are still filled with plenty of meat. All you have to do is fry onion and garlic with a bit of cooking chorizo and let all that delicious chorizo fat get absorbed by the onions. Then add the shredded chicken and season with Gran Luchito Chipotle Paste, which is what brings all of these ingredients together. You can make it as spicy as you like - start with a teaspoon and go from there.
If you don’t have any chorizo at home, feel free to substitute it with pieces of chopped bacon or lardons. The quick slaw is a great way to make a delicious garnish to finish off your tacos! Of course, you can adapt to the vegetables you have at home, just make sure to provide a bit of crunch into the slaw. Use creme fraiche, mayo or Greek yoghurt, as they all work really well when giving that lovely creamy texture to the slaw.
Finally add a bit of apple cider vinegar, extra virgin olive oil, salt and pepper, and it's done! Serve your tacos with the tasty chipotle chicken, top with the homemade slaw and last but not least a spoonful of Gran Luchito Tomatillo Salsa. Enjoy!
Serves 4
Prep 15MINS
Cook 15MINS
Ingredients
Chicken Chorizo Filling:
- 1 tablespoon olive oil
- 1 onion, finely sliced
- 1 garlic clove, finely chopped
- 80g / 3 oz cooking chorizo
- 300g / 10 ½ oz shredded chicken
- 1 teaspoon Gran Luchito Chipotle Paste
- Juice of ½ a lemon
- Salt and pepper
- 125ml / ½ a cup of chicken stock or vegetable stock
Crunchy Slaw:
- ¼ of a white cabbage, finely shredded
- 1 carrot, finely sliced
- ½ a red onion, finely sliced
- 4 radishes, finely sliced
- 1 handful of Coriander, finely chopped
- 187ml / ¾ cup greek yoghurt, mayo or creme fraiche
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
To Serve:
KCAL:
152
FAT:
11g
Saturates:
3.8g
Carbs:
8g
Sugars:
2.6g
Fibre:
1.1g
Protein:
8.6g
Salt:
3.2g
Nutrition: PER SERVING
Method
- Begin by heating up olive oil in a frying pan. Once it’s hot enough, add in the onion and garlic, then stir and cook until the onion softens. Add the chorizo meat into the frying pan (remove casing), and mix with the onion and garlic until the chorizo begins to release its oils.
- Add the shredded chicken, Chipotle Paste, lemon juice and a pinch of salt and freshly ground black pepper. Finally, pour in the stock and stir, let it simmer on medium heat for about 6 or 7 minutes. Once ready, remove your chicken from the heat and set aside.
- While the chicken is cooking, add all your veggies into a bowl (slice finely with the help of a mandolin). Add the coriander, creme fraiche, olive oil, Chipotle Paste, vinegar, a pinch of salt and black pepper. Mix with a spoon and reserve.
- Warm up your Soft Taco Wraps and serve with a spoonful of warm chipotle chicken. Add a spoonful of freshly made creamy slaw and a good amount of Tomatillo Salsa on top. Last but not least, a very important squeeze of lime juice. Repeat the same process to make the rest of your tacos, and serve them warm.
What you’ll need
Goes well with...
FAQ'S
How do I make easy chicken and chorizo tacos?
To make easy chicken and chorizo tacos, cook diced chicken and sliced chorizo together with some oil in a skillet until cooked through. Serve the filling in taco shells or tortillas with your choice of toppings.
Can I use any type of chicken for these tacos?
Yes, you can use boneless, skinless chicken breasts or chicken thighs for these tacos. Make sure to cut them into small, bite-sized pieces for faster cooking.
What toppings go well with chicken and chorizo tacos?
Some popular toppings for chicken and chorizo tacos include diced tomatoes, diced onions, chopped cilantro, shredded cheese, sour cream, guacamole, and lime wedges.
Easy Chicken & Chorizo Tacos
There is nothing better than making good use of leftover ingredients in our fridge and cupboard and repurposing them into a tasty recipe for the family. With the help of a few Gran Luchito ingredients, we can transform leftover chicken into a whole new meal. That’s why having Gran Luchito Chipotle Paste in your cupboard becomes handy, as it’s the best way to spruce up and add flavour to any meal.
So make use of that rotisserie leftover chicken from the weekend with all those bits that nobody eats but that are still filled with plenty of meat. All you have to do is fry onion and garlic with a bit of cooking chorizo and let all that delicious chorizo fat get absorbed by the onions. Then add the shredded chicken and season with Gran Luchito Chipotle Paste, which is what brings all of these ingredients together. You can make it as spicy as you like - start with a teaspoon and go from there.
If you don’t have any chorizo at home, feel free to substitute it with pieces of chopped bacon or lardons. The quick slaw is a great way to make a delicious garnish to finish off your tacos! Of course, you can adapt to the vegetables you have at home, just make sure to provide a bit of crunch into the slaw. Use creme fraiche, mayo or Greek yoghurt, as they all work really well when giving that lovely creamy texture to the slaw.
Finally add a bit of apple cider vinegar, extra virgin olive oil, salt and pepper, and it's done! Serve your tacos with the tasty chipotle chicken, top with the homemade slaw and last but not least a spoonful of Gran Luchito Tomatillo Salsa. Enjoy!
Ingredients
Chicken Chorizo Filling:
- 1 tablespoon olive oil
- 1 onion, finely sliced
- 1 garlic clove, finely chopped
- 80g / 3 oz cooking chorizo
- 300g / 10 ½ oz shredded chicken
- 1 teaspoon Gran Luchito Chipotle Paste
- Juice of ½ a lemon
- Salt and pepper
- 125ml / ½ a cup of chicken stock or vegetable stock
Crunchy Slaw:
- ¼ of a white cabbage, finely shredded
- 1 carrot, finely sliced
- ½ a red onion, finely sliced
- 4 radishes, finely sliced
- 1 handful of Coriander, finely chopped
- 187ml / ¾ cup greek yoghurt, mayo or creme fraiche
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
To Serve:
How to make it
- Begin by heating up olive oil in a frying pan. Once it’s hot enough, add in the onion and garlic, then stir and cook until the onion softens. Add the chorizo meat into the frying pan (remove casing), and mix with the onion and garlic until the chorizo begins to release its oils.
- Add the shredded chicken, Chipotle Paste, lemon juice and a pinch of salt and freshly ground black pepper. Finally, pour in the stock and stir, let it simmer on medium heat for about 6 or 7 minutes. Once ready, remove your chicken from the heat and set aside.
- While the chicken is cooking, add all your veggies into a bowl (slice finely with the help of a mandolin). Add the coriander, creme fraiche, olive oil, Chipotle Paste, vinegar, a pinch of salt and black pepper. Mix with a spoon and reserve.
- Warm up your Soft Taco Wraps and serve with a spoonful of warm chipotle chicken. Add a spoonful of freshly made creamy slaw and a good amount of Tomatillo Salsa on top. Last but not least, a very important squeeze of lime juice. Repeat the same process to make the rest of your tacos, and serve them warm.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
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