This dish pulls from two different recipes, one for grilled chicken and another for chorizo tacos! All of the flavors meld well together, and the chicken is perfectly seasoned and tasty on its own! The chorizo adds something special to this otherwise traditional tex mex style taco.
You will need:
2 lbs Skinless Chicken Tenderloins (tenders)
2 Tbsp olive oil
1 tsp salt
1/8 tsp ground pepper
1/4 tsp garlic powder
1/4 tsp onion powder
15 oz (425g) uncooked chorizo sausage
1 1/2 cup grated cheese
(I used a mix of Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)
1 cup sour cream (low fat sub is fine)
15 small white corn tortillas (or flour tortillas if you prefer)
Yield 15 small tacos
1.The first step is to cook the chorizo sausage. To do this, remove the casing from the sausage(s). This is easily done by squeezing the meat from the casing directly into your frying pan.
2. Cook on a medium heat until the chorizo begins browning. Drain excess grease and press with paper towel to remove any remaining grease. Set aside for reheating right before serving.
3. The next step is the cook the chicken. The best way to cook this chicken is on a grill or griddle (or George Foreman) Preheat this if necessary.
4. Clean and trim the strips of chicken. Set aside.
5. In a medium bowl, combine oil, salt, pepper, garlic powder, and onion powder.
6. Add strips of chicken to bowl and coat evenly.
7. Place on the grill/griddle at a medium-high heat. Since grills and griddles vary, I am hesitant to suggest a set time. Do ensure chicken is thoroughly cooked before serving.
8. Once all chicken is cooked, you will need to cut each tender into thin strips (see photo). Now is a good time to reheat the chorizo if it has had a chance to cool down.
9. You can begin assembling the tacos by sliding the cut chicken on a spatula and placing it into the center of your shell. Top with a spoonful of chorizo, cheese, and sour cream.