Sometimes you just want a taco and a margarita and this recipe is the solution for when you’re home alone. Convenience ingredients come together for one flavourful lunch or dinner and it only takes a few minutes to make. What’s better is that you can also use leftover chicken to make these snappy little tacos, so if you’ve got some chicken from last night’s dinner or Sunday’s roast, this is how to use it up!
If you can’t find Monterey Jack cheese, not to worry. You can absolutely substitute cheddar which will also taste amazing. Also, I’ve used chorizo crumb for this because it’s something I always have in my fridge and it comes sub-divided into 2 packets of 60g each, but you can absolutely use cooking chorizo if you prefer or have some leftover in your fridge. Simply chop it up small and carry on the same way. If you don’t like coriander, you can absolutely leave it off – it’s optional.
This recipe really couldn’t be easier and you don’t need much to make it. If you have leftover ingredients the following day you could make my Homemade Hummus. Use any of the chorizo or chicken as a sprinkle across the top and the leftover tortillas for dipping. For a real treat, enjoy the tacos with my Best Ever Texas Margarita! Let’s get started!
Ingredients
- 60g cooked chicken
- 25g unsalted butter
- 1 tablespoon garlic oil or regular olive oil
- 60g chorizo crumb (or cooking chorizo chopped really small)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried chilli flakes
- Zest & juice of 1 lime
- 3 regular sized flour tortillas
- A handful of shredded Monterey Jack or cheddar cheese (or as much as you like!)
- A few fresh coriander leaves for each taco to serve (optional)
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