Chicken Chorizo Street Tacos - #SundaySupper Global Street Food

Confession: I never tried Chorizo until we moved to Tampa. Now it is one of my favorite sausages and love it in omelets and tacos. When I heard the theme of this weeks #SundaySupper theme - Global Street Food, I knew instantly what I was going to make. Chicken and Chorizo tacos.

Here's how my love affair with Chorizo started: There used to be a restaurant called Taqueria Monterrey near USF, which is where we had our first experience with Chorizo. Taqueria is owned by the same family who owns the popular Taco Bus and they decided to replace Taqueria with Taco Bus. I do agree Taco Bus is probably a better fit for that area but I really wish they would put Chorizo tacos on their menu. 

Chicken and Chorizo Tacos

1lb ground chicken breast

1lb fresh chorizo, removed from casing and crumbled

1 onion, diced

2 cloves Garlic
Paprika to taste
Cayenne to taste

Corn tortilla shells

Fresco (white crumbling cheese)
Guacamole dip (see below)

Cilantro

Sautee chorizo with 1/2 of the chopped onion, along with garlic until opaque (5 minutes). You may need to add a tablespoon or so of Olive Oil if the chorizo doesn't produce enough oil naturally. Add the ground chicken and sautee until cooked through. Season with Paprika, Cayenne and Salt / Pepper.

Cooking your shells - you can do this two ways, fried or soft. In a clean pan on med-high heat, cook your tortilla shells until warmed with no oil. This will warm your shells up for a nice soft taco shell. You can also deep fry your shells in a 1/4" of olive oil, 30 seconds each side. While I loved the crunch to the fried shell, we both actually preferred the non-fried version.

Top each taco with Fresco, Guacamole dip (recipe below) Cilantro and onions.

Guacamole Dip:
From Rachael Ray Magazine
4 cloves garlic
1/2 cup cilantro
2 avocados, pitted
1/3 cup fresh lime juice
1 tablespoon lime zest

In food processor, chop garlic and cilantro, then blend in avocados, lime juice, lime zest and 1 tbsp. water. Season and serve with tacos.

Check out what the rest of the #SundaySupper group is making this week!

Bread on the Boulevard

• Bavarian Soft Pretzels from The Foodie Army Wife
• Pao de Queijo from A Kitchen Hoor's Adventures
• Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
• Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
• Socca from Curious Cuisiniere

Hand-Held Savory Eats

• Carnitas Tortas from Cookin' Mimi
• Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
• Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita's Cocina
• Waffle Cone Fried Chicken from Jane's Adventures in Dinner
• Feta Chicken Kabobs from That Skinny Chick Can Bake
• Beef Taquitos from Bobbi's Kozy Kitchen
• Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
• Falafel Pita Sandwich from Mama's Blissful Bites
• Croque Monsieur from Peanut Butter and Peppers
• Chicken and Chorizo Street Tacos from I Run For Wine
• Tandoori Chicken Wrap from Foxes Love Lemons
• SoCal Rolled Tacos from Webicurean
• Samosas from Soni's Food
• Beef and Pork Empanadas from Magnolia Days

To-Go Containers

• NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
• Currywurst mit Pommes from girlichef
• Arancinis from My cute bride
• Poutine from Noshing with the Nolands
• Tokyo University Potatoes from NinjaBaking.com
• Tacos de Carne Asada from Family Foodie

Sweets on the Streets

• Nutella Crepes from The Girl in the Little Red Kitchen
• Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
• Kettle Corn from Killer Bunnies, Inc
• Hotteok from Small Wallet, Big Appetite
• Funnel Cake 3 Ways from Cindy's Recipes and Writings
• Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
• Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
• Banana Nutella Swirl Gelato from Cupcakes & Kale Chips

Grab a Thermos 

• Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog