Ground Chicken and Chorizo Tacos

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the Fresh Tomatillo Salsa:

• 3 tomatillos, husked and coarsely chopped
• 1/2 small onion, coarsely chopped
• 1 jalapeño or Serrano pepper, coarsely chopped
• A small handful cilantro
• 1 teaspoon light agave or Acacia honey
• Juice of 1 lime
• Salt
• 1/2 teaspoon cumin

For the Tacos:

• 2 tablespoons olive oil
• 1 pound ground chicken
• Salt and pepper
• 2 teaspoons ground green New Mexican chili powder or mild chili powder like ancho
• 1 teaspoon each ground cumin and coriander
• 1/2 pound Mexican chorizo (fresh sausage), casings removed
• 1 small onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, chopped
• 1/2 cup chicken stock or water
• 12 corn tortillas

Preparation

Process salsa ingredients in a food processor until almost smooth. Adjust seasonings, transfer to a bowl and reserve.

Heat a large nonstick skillet with oil, 2 turns of the pan. Add chicken and season with salt, pepper, chili powder, cumin and coriander. Add sausage and brown and crumble meats. Add onions, jalapeño and garlic, stir 3-4 minutes to soften then add stock or water to keep moist; reduce heat to low.

Char the corn tortillas over an open flame or in a dry, stainless skillet over high heat for about 30 seconds per side to blister.

How I build this taco: cabbage, avocado, radishes, chicken filling, a squirt of lime juice, some cheese and green salsa.

To Serve: lime wedges, crumbled queso fresco, thinly sliced radishes, shredded white cabbage, sliced avocado dressed with lemon or lime juice