Chicken and Sausage Tacos
Chicken and sausage tacos are loaded with tender chicken, Italian sausage, authentic Mexican seasonings, and tons of cheese, all wrapped up in crispy corn tortillas.
Servings: 10
Calories: 298kcal
Ingredients
- 3 chicken thighs boneless skinless
- 2 Italian sausage links
- 1 ½ tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ¾ teaspoon chili powder
- ½ tablespoon lime juice
- 8 oz mozzarella or cheese of your choice
- 10 corn tortillas
Instructions
- Dice the chicken thighs into bite-size pieces and place them in a bowl. Then, toss them with the lime juice and seasonings. Remove the sausage from the casings and set it aside.
- Add the chicken to a large saute pan and cook in olive oil over medium heat for two minutes. Push the chicken to the edges of the pan and add the sausage.
- Cook the sausage, breaking it up with a spatula as you go. As it breaks up, continue cooking it, mixing it with the chicken until both the chicken and sausage are no longer pink.
- Transfer the cooked chicken and sausage and their juices to a bowl.
- Brush a bit of the chicken juice onto the bottom of the skillet with a pastry brush. Then, add two tortillas and cook them for about a minute until they begin to brown.
- Flip the tortillas and cover them with cheese. Continue to cook the tortillas until the cheese is melted. Then, add a spoonful of meat on one side of each tortilla, followed by diced onions and cilantro.
- Fold the tortillas over with a spatula and press them down for 20 to 30 seconds.
- Flip the tortillas and continue cooking them for another one to two minutes until crispy.
- Repeat the process with the remaining corn tortillas.
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Wrap individual tacos in plastic wrap and freeze for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature if frozen, then cook in a skillet on medium until heated through and crispy.
- Stop cooking the chicken and sausage as soon as they're no longer pink. Overcooking makes the meat tough and rubbery.
- Be sure to press the tacos down firmly while cooking them. This is what gives them their classic shape and helps the filling coalesce.
Nutrition
Calories: 298kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 596mg | Potassium: 219mg | Fiber: 2g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg
