Chicken with chorizo tacos

Celebrate Mexican independence day with flavor and flair pick up Mark Miller's "Tacos: 75 Authentic and Inspired Recipes." (Susan Tusa/Detroit Free Press/MCT)

1 tablespoon fresh lime juice

1 poblano chile, stemmed

1 jalapeno chile, stemmed

Leaves from 1 bunch fresh cilantro

2 cloves garlic

1 teaspoon favorite chile powder

1/2 teaspoon cumin seed, toasted and ground, or 1/4 teaspoon ground cumin

1/2 teaspoon coriander seed, toasted and ground, or 1/4 teaspoon ground

1/4 teaspoon dried Mexican oregano, toasted and ground

1 teaspoon kosher salt

1/4 cup chopped fresh flat-leaf parsley

1 bunch green onions, root ends trimmed and cut in big pieces

1 1/4 pounds boneless, skinless chicken breast, cut in 1/2-inch-wide strips

6 ounces Mexican pork chorizo, bulk or links

1 tablespoon vegetable oil

1/2 white onion, thinly sliced

8 (5 1/2-inch) tostada shells or corn tortillas

Salsa, optional

In the jar of a blender, place the water, lime juice, chiles, cilantro, garlic, chile powder, cumin, coriander, oregano, salt, parsley and green onions and puree until smooth. Have the chicken strips ready in a large bowl. Pour the marinade over the chicken and let sit for at least 1 hour in the refrigerator.

If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands. Bulk sausage is ready to use. In a large, heavy skillet, heat the oil over medium heat and saute the onion until caramelized, about 4 minutes.