These flavorful, healthy Chipotle Chicken Chorizo tacos have three different types of chili, chorizo and garlic to maximize flavor not calories! They are piled high with fresh avocado, black beans, cilantro and Greek yogurt!
Did I mention they are ready in under 20 minutes?
“You’re gunna photograph these right?” It was 8 pm and the tacos were disappearing faster than Doritos at a Superbowl party. They were so good, my husband was concerned that I wasn’t going to share the recipe.
But you know what I did? The Master of the Kitchen that I am?
I made them again.
Magic. 😉
I used a mix of ground chicken and chorizo to get the chorizo flavor with half as many calories!
But let’s be honest; it’s all about the toasted whole wheat pitas. I toast mine right on the induction burner. It was a last minute thing. Sure you could toast them in a pan, but why? It’s so much more fun to watch them bubble on the stovetop. The tortilla gets this nice toasted, almost crunchy exterior but is still soft on the inside. Amazing.
You’re looking at this picture thinking, “woah sour cream! Cool it Lindsey!” But that isn’t sour cream, it’s 2% Greek yogurt. It tastes just as good without the guilt!
You are going to love the spicy chipotle tacos combined with cool 2% Greek yogurt!
And because they come together in under 20 minutes, you’ll actually have time to enjoy them!
Chipotle Chicken Chorizo Tacos
Ingredients
For the Chipotle Chicken Chorizo taco mix
- 1 yellow onion (chopped)
- 5 garlic cloves (minced)
- 3 chipotle peppers in adobo sauce (minced)
- 3 chorizo sausages (casings removed)
- 1 pound ground chicken
- 2 tablespoons tomato paste
- ½ cup water (or low-sodium chicken broth)
- 2-3 teaspoons spice mix
For the Spice Mix:
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 teaspoon ancho chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
For the rest of your tacos:
- 14 oz black beans
- 1 avocado
- ¼ cup 2 % Greek Yogurt (or sour cream)
- 6 whole-wheat tortillas
- ¼ cup cilantro (chopped)
Instructions
- Pour black beans and their juice into a small saucepot over medium heat; cover and simmer until hot. This usually takes only 10 minutes, but if you forget you can also heat them quickly over high heat in under 5 minutes or in the microwave.
- In a large cast iron skillet (or any other non-nonstick skillet) sauté onions in 1-2 tablespoons olive oil over medium heat until they release their juices and begin to turn translucent. Add garlic and chipotle peppers, stir frequently and continue to cook over medium heat until the onions are almost translucent. Remove onion mixture from the skillet to a small bowl and set aside.
- In the same large skillet brown chicken and chorizo sausages until completely cooked. Drain of any excess fat.
- Add the onion mixture back into the pan, stirring to mix. Add ½ cup water or broth, tomato paste and spice mix. Stir to evenly coat the meat with the spices. Cook for about 5 minutes until most of the water has been evaporated. Taste for spice. Add more if desired.
- Turn off the burner you used to cook the filling. Toast the tortillas directly on the hot burner or in a flat bottomed pan, just until each side has crisped and begun to bubble.
Notes
More Healthy Weeknight Favorites!
Easy Thai Peanut Chicken Noodle Stir-fry
Healthy Chipotle Chicken Chili with Cornbread {Gluten Free}
Fiery Chili Chicken Burger with Cool Mint Yogurt Sauce
Your husband's instincts are spot on because these are worth sharing x100!
Haha! Thanks, nora! His instincts usually are correct...especially about food! lol
Tacos are the best and SO easy to make! I love chorizo so I will definitely make these! Thanks for sharing!
Thanks, Marisela! I hope you do!
What gorgeous pictures! Love all the spices and those tomatoes and avocados! Pinning!
Thanks for the pin, Christin! I'm having a chipotle moment right now! I just can't get enough!
Lindsey, I love the sound of everything about these tacos! Adding just some chorizo lightens it up nicely and still gives it so much flavor, along with that delicious spice rub! And I top my Mexican food with Greek yogurt all the time at home and wouldn't have it any other way! Pinned. 🙂
Thank you, Marcie! Its nice not to have to skimp on the yogurt topping, isn't it?! And thanks for the pin!
These tacos look sensational, Lindsey! Love the chorizo in here! The avocado and tomato chunks are so bright and pretty!
Thanks, Kelly!
These look amazing! So healthy and I love all of the colors 🙂
Thanks, Medha! Sometimes when you cut out calories, it helps to boost up the color!
Oh goodness - you had me drooling at chorizo....
LOL! Thanks, Shashi!
These look awesome. We love chorizo. We are taco people. We already make six different versions so a seventh is a must. Thanx for the recipe.
Thanks, Karen! We are taco people too! I hope you add it to the regular rotation! I am kind of curious what the other 6 are!!!
I made your tasty delicious tacos yesterday & loved every bite! My hubby Peter agreed with me! x
I'm so glad you too enjoyed them!!
I could use a little more light and healthy in my current diet. These tacos look and sound so good, and I really like the combination of chicken and chorizo.
Thanks, Thao! Couldn't we all?! lol!
I am printing this one out and will make it soon - it looks great. Hope you are loving New York, but don't forget your wedding album. I still need your final photo selection so that I can start on the design. Hope you don't get snowed in too badly!
It's been on my mind, Josephine! I haven't forgotten. I just need to take the time and eliminate a few more to cut it down to size. I am so sorry it is taking me forever.
I hope you love these tacos as much as we did! The snow storm turned out to be kind of a bust 🙁
Your tacos look absolutely amazing. I am craving some right now
Thanks, Chichi!!!
That's it. You are officially crazy. Greek yogurt on a taco? Say what!?! Actually, I don't think you're crazy at all. It's sheer genius. It's a bitter cold Sunday afternoon, and I'm pretty sure a big plate of these tacos (Greek yogurt and all!) would be a welcome sight for dinner tonight. Want to bring up the leftovers? 😉
Listen up, David. If I say 2% Greek yogurt is good on a spicy taco, then greek yogurt it is! Are we clear? 😉
But seriously, it has to be 2%. None of that nasty non-fat stuff that people eat. I know you wouldn't because you are awesome.
Wicked! Even though I just ate a huge breakfast, I'm actually hungry right now for your Chipotle Chorizo Chicken Tacos, LOL! Thanks for sharing, Linds. These will definitely be made at our house and added to our Tex-Mex favorites. Just pinned! xo
THanks, Stacy!!!! And thanks for the pin! Glad to see you are back to pinning! You were the pin champion before!
Tacos that are ready in 20 minutes?! Sign me up! These look fantastic, Lindsey! Such a great idea to use chorizo, never thought of that before! My husband would love these, too. Pinned!
Thanks, Gayle! Can't beat dinner in 20, right? Thanks for the pin!
Wow Lindsey! These look like amazing tacos! I could seriously eat these all day long - and I love the addition of chorizo! The photos are phenom too - so you know where this is going - straight to my Pinterest board! xoxo
I think you would actually approve, Kristi! They packed some serious heat! Thanks for pinning! xox
It's the best when healthy foods are so full of flavor! I always top my tacos, enchiladas, and chilis with Greek yogurt. It's just as good as sour cream! I'm loving your photos of these tacos, Lindsey! Bright and gorgeous!
I agree, Kristine!!! Thank you!
These look super. Will try making them while I'm recovering.
Thanks, Barbara! I hope you enjoy them and recover quickly.
Oh wow these look great! I love the big chunks of avacado and bright red tomatoes. I can't wait to try these!
Thanks, Kathleen! Avocados are a must!
Sound & look yummy!! Awesome photos!
Thanks, Mom!