Chicken and chorizo tacos with slaw recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • 4 ounces cured chorizo, sliced
  • 1 teaspoon plus 1 tablespoon olive oil
  • 4 chicken cutlets (about ¾ pound total), sliced
  • ¼ jicama, sliced
  • 2 radishes, sliced
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • 8 corn tortillas, warmed
  • ½ cup guacamole, for serving
How to Make It
  1. Brown the chorizo in 1 teaspoon of the oil in a large skillet over medium heat, 3 to 4 minutes. Add the chicken and cook, tossing, until cooked through, 3 to 4 minutes.
  2. Toss the jicama, radishes, lime juice, the remaining tablespoon of oil, and ½ teaspoon salt. Divide the chorizo, chicken, and slaw among the tortillas. Serve with guacamole.
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