Recipe: Chicken and Potato Tacos

Chicken and potato tacos, the perfect mid-week dinner. You can use chorizo chicken, or even make your own chorizo spice mix , and the potatoes add some heartiness to these tacos. They’re simple, yet delicious. Okay, let’s get cooking!

Ingredients

• 1/4 pound of ground chicken
• spice mix – I used chorizo
• 1-2 tablespoons of butter
• breakfast potato recipe (I halved the recipe)
• 6-8 corn tortillas
• avocado slices
• tomatillo salsa

First, get your ground chicken cooking in the 1-2 tablespoons of butter. Oh, and use a cast iron pan for the best results. Those crunchy bits add texture, just as long as you don’t eat them out of the pan before the tacos are served! When the chicken is about 1/3 of the way done, add in your spice mix. You can add 1-2 teaspoons of tex-mex spice. Or a mix of garlic power, onion power and chili power (all equal parts), or feel free to make your own chorizo spice, too. I like this one from the Honest Cooking.

While the ground chicken is cooking, get the breakfast potato recipe going – it takes about 10 minutes of prep and 10 minutes to cook.

Also, if you don’t have the tomatillo salsa already in your fridge, then get out the blender and all the ingredients to make it and get blending.

Once the ground chicken is done and the potatoes are nice and crispy then warm up the tortilla shells and get building.

Top with sliced avocado and the tomatillo blender salsa and you’ll be all set! Eat up and enjoy.

Well, there you have it – chicken and potato tacos. They’re quick, easy and make for great leftovers, too. The avocado slices add some richness and the blender salsa is just bright and fresh.

Thanks so much for visiting and I hope to see you again soon – happy eating!