Ingredients

• 2 lbs of Thin Sliced Chicken Breasts
• 2 Tbs Vegetable Oil
• 2 Tsp Dried Mexican Oregano
• 1 Tsp Chili Powder
• 1 Tsp Cumin
• 1/2 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Paprika
• 1/2 Tsp Salt
• 9 oz Chorizo
• 1 Lime – Juiced
• 1 Tbs Vegetable Oil

Topping

• Queso Fresco, Cotija, Queso Blanco

Sides

Mexican Rice

Directions

1. In a large bag or bowl, mix the chicken with the vegetable oil and seasoning well. Cover the bowl or secure the bag and place in the refrigerator to marinade for at least 1 hour.
2. In a large pan heat 1 Tbs of vegetable oil over medium-high heat.
3. Cook the chorizo in the pan, breaking into small pieces while it cooks. Cook for 7 to 10 minutes.
4. Drain and place the cooked chorizo on a plate to the side.
5. Add the lime juice to the pan and deglaze.
6. Cook the thin chicken breasts, four to five at a time, depending on how large of a pan you are using and how many thin chicken breasts you are making.
7. Cook for 8 to 10 minutes, flipping half-way. Ensure you cook to a temperature of 165 degrees (F).
8. Once all of the chicken is cooked, cut the chicken into slices and add the cooked chicken and chorizo back to the pan over medium heat. Warm the chorizo and mix with the chicken well.
9. Serve on a plate and top with your choice of cheese and refried beans, mexican rice, or other sides of your choice. You can also serve in taco form.