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Chicken and Chorizo Tacos

Chicken and Chorizo Tacos

Using dry cured Chorizo sausage and finely chopping it in a food processor is a complete game changer in these Chicken and Chorizo Tacos. 
Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 944kcal


  • 9 oz air-dried chorizo casings removed and chopped
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 2 cloves garlic minced
  • ½ teaspoon chilli flakes
  • kosher salt and fresh ground black pepper
  • 8 small tortillas warmed
  • 1 avocado sliced
  • ½ cup sour cream
  • 1 16 oz can black beans rinsed and drained
  • 1 cup chopped cilantro leaves
  • chili sauce and lime wedges to serve


  • Place the chorizo in a food processor and process until finely chopped. Heat the oil in a large frying pan over medium high heat. Add the chicken, chorizo, garlic, chile pepper flakes salt and pepper. Cook, breaking up the clumps with a wooden spoon, for about 15 minutes or until chicken is cooked through. Stir in black beans.
  • Divide the chicken mixture between the tortillas. Top with the avocado, sour cream and cilantro. Serve with lime wedges and chili sauce.


Calories: 944kcal | Carbohydrates: 57g | Protein: 49g | Fat: 58g | Saturated Fat: 18g | Cholesterol: 168mg | Sodium: 1762mg | Potassium: 1613mg | Fiber: 13g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 10.1mg | Calcium: 161mg | Iron: 6.6mg