Spicy Chicken and Chorizo Tacos

Deselect All

For the Chicken and Chorizo: 

2 (6- to 8-ounce) boneless skinless chicken breasts

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

Salt and ground black pepper 

2 to 3 links fresh chorizo (about 8 ounces total)

1 tablespoon canola or olive oil

Juice of 1 lime

For the Pickled Jalapenos:

1/4 cup apple cider vinegar

2 tablespoons sugar

Pinch of salt

2 to 3 jalapenos, thinly sliced

For the Chipotle Cream:

1 cup sour cream

1 chipotle in adobo, finely chopped, plus 1/2 teaspoon adobo sauce

1 teaspoon honey or agave nectar

Salt

8 corn tortillas, charred if desired

Assorted taco toppings (such as sliced radishes, sliced scallions, and chopped cilantro)