Chicken and Chorizo Tacos

READY IN: 30mins
Recipe by - Carla -

Use ready made taco shells and fill with tasty ground chicken.

Top Review by French Tart

TERRIFIC MP! What a GREAT combo! I used turkey and chicken mince, with the chorizo chopped finely, rather than minced - it was getting caught in my mixer blades!! I served this with Taco Baskets - that's all I had to hand, and Malcolm and I had THREE each for lunch!! A wonderful recipe for an alternative taco filling - VERY much enjoyed! Made for the Aussie Swap - SUBLIME my dear! FT:-) NB: I used grated gruyere cheese, my Cheddar had disappeared after I went to bed??! (I KNOW who had it!!)

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Heat oil in a nonstick frying pan.
  3. Add the chicken, salt and cumin and fry over a medium heat until the chicken is cooked through, 5 to 8 minutes; stir frequently to prevent large lumps from forming.
  4. Meanwhile, arrange the taco shells in one layer on a large baking sheet and heat in the oven for about 8 to 10 minutes, or according to package directions.
  5. Add the chorizo and the scallions to the chicken mixture and stir to combine; cook until just warmed through, stirring occasionally.
  6. Add salt and freshly ground black pepper if desired, to taste.
  7. To assemble the tacos, place 1 to 2 spoonfuls of the chicken mixture in the bottom of a warm taco shell.
  8. Top with a generous sprinkle of chopped tomato, shredded iceberg and grated Cheddar cheese.
  9. Serve with tomato salsa and enjoy!

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