Chicken & Chorizo Tacos with Mango Salad and Chipotle Crema
Makes 4 servings
1 tablespoon ancho chili powder (or any chili powder you have on hand)
1/2 lime, juiced
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp salt
1 1/2 lbs boneless skinless chicken thighs
1/2 lb chorizo (about 2 links), casings removed
1 avocado, sliced
1/2 cup Chipotle Crema
Mango Salad (recipe follows)
1. In a mixing bowl, combine the chili powder, lime juice, mustard, oil and salt. Add the chicken and toss until coated in the marinade. Place a nonstick or cast-iron skillet over high heat and brown the chicken in batches. Remove to a plate and allow to rest for 5-10 minutes. Add the chorizo to the pan, breaking apart with your spatula as you cook, until browned and cooked through. Set aside.
2. Slice the chicken into strips and combine it with the chorizo along with any juices.
3. Arrange the chicken-chorizo mixture alongside warm tortillas, sliced avocado, chopped mango or mango salad, and chipotle crema and serve immediately. Let guests (whoever they may be) roll their own tacos.
Makes about 2 cups
1 medium mango, diced
1 garlic clove, minced or pushed through a press
1 lime, juiced
1 tsp siracha
½ tsp salt
fresh cilantro, roughly chopped (optional)
1. Combine all ingredients in a medium mixing bowl and toss to combine. For best results, make the salad the night before to allow the flavors to intensify.