Non-Spicy Healthy Chicken Chorizo Verde Tacos

Prep Time: 15 Mins

Cook Time: 45 Mins

Total Time: 60 mins

Serves: 2-4

This ground chicken chorizo verde is packed with flavour. It’s been adapted from Rick Martinez’s recipe but for people with weak stomachs who can’t handle all the fat, acid, and spice. You can double the chicken chorizo and freeze half for busy weeknight meals. Go to the effort of making the homemade tortillas; it makes all the difference!

Ingredients

Chicken chorizo

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 teaspoons dried oregano

½ teaspoon freshly ground black pepper

90g baby spinach

1 large scallion, roughly chopped

¼ cup (7g) packed fresh cilantro

2 tablespoons olive oil, divided

1 teaspoon apple cider vinegar

2 cloves garlic, minced

2 tablespoons toasted pepitas

1 large bay leaf

1 teaspoon fine sea salt

500g ground chicken

Taco Filling

2 bell peppers, cut into thick strips

1 red onion, cut in large slices

Guacamole

6-8 Fresh corn tortillas

Hot sauce or salsa (optional servings)

Directions

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1. In a pan over medium heat, toast the coriander seeds for 1 minute, add the cumin seeds and oregano, and swirl about for another 30 seconds to a minute, removing from heat as necessary so nothing burns. Transfer the contents to a mortar and pestle, let it cool, and then grind up the spices.

2. Add the baby spinach, scallion, cilantro, 1 tablespoon of the olive oil, apple cider vinegar, garlic, pepitas, bay leaf, salt, and freshly ground spices to a blender with 1 tablespoon of water. Blend on high until a smooth paste, you might need to add another 1-2 tablespoons of water if things aren’t moving.

3. Transfer the green blended mixture to a large bowl with the ground chicken and mix well to combine. Tolet flavours marinate and refrigerate for 24 hours, but you can also cook it right away in a pinch – it will still be very flavourful.

4. Preheat the oven to 425°F (220°C). On a lined baking tray, toss the bell peppers and onions with olive oil, salt, and pepper. Bake for 30-40 minutes until nicely roasted and charred at the edges.

5. In a large skillet, heat a tablespoon of olive oil over medium heat and then add the ground chicken. Use a spatula to break it up into small pieces and cook for 5-10 minutes until there are no more pink pieces left.

6. To serve, top each taco with guacamole, chicken chorizo, red peppers, and any salsa or hot sauce (optionally).  

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (3 total):

  *only for chicken chorizo

  Calories: 375

  Carbohydrates: 4g

  Protein: 35g

  Fat: 23g

  Saturated Fat: 2g

  Fiber: 2g

  Sugar: 0g