web analytics

Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tablespoon ancho chili powder (or any chili powder you have on hand)
  • 1 avocado, sliced
  • 1/2 lb chorizo (about 2 links), casings removed
  • Cilantro leaves
  • 1/2 cup Chipotle Crema
  • 1 tbsp Dijon mustard
  • 1 lime, juiced
  • 1 medium mango, diced
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tsp siracha
  • 1 1/2 lbs boneless skinless chicken thighs
  • 4-6 tortillas
  • 1 garlic clove, minced or pushed through a press


  1. In a mixing bowl, combine the chili powder, lime juice, mustard, oil and salt
  2. Add the chicken and toss until coated in the marinade
  3. Place a nonstick or cast-iron skillet over high heat and brown the chicken in batches
  4. Remove to a plate and allow to rest for 5-10 minutes
  5. Add the chorizo to the pan, breaking apart with your spatula as you cook, until browned and cooked through
  6. Set aside.Slice the chicken into strips and combine it with the chorizo along with any juices.Arrange the chicken-chorizo mixture alongside warm tortillas, sliced avocado, chopped mango or mango salad, and chipotle crema and serve immediately
  7. Let guests (whoever they may be) roll their own tacos.Combine all ingredients in a medium mixing bowl and toss to combine
  8. For best results, make the salad the night before to allow the flavors to intensify.

Leave a Comment