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)

Add the chorizo to the onion and cook, stirring occasionally, until the chorizo is thoroughly cooked, about 7 minutes. Remove from the pan and set aside, leaving any fat in the pan.

To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In the same pan as the chorizo mixture, saute the chicken, turning once or twice, until a light golden color and thoroughly cooked, about 9 minutes.

Remove from the heat and serve immediately or keep warm in the pan until ready to serve.

To serve, divide the filling equally between the crispy shells, top with salsa and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away.

From "Tacos: 75 Authentic and Inspired Recipes" by Mark Miller (Ten Speed Press, $21.95) .

Tested by Susan M. Selasky for the Free Press Test Kitchen.

276 calories (48 percent from fat ), 15 grams fat (4 grams sat. fat ), 14 grams carbohydrates , 21 grams protein , 554 mg sodium , 58 mg cholesterol , 49 mg calcium , 2 grams fiber .



Serves: 6 (generously) / Preparation time: 15 minutes

Total time: 35 minutes

The tacos can be fried up to 2 hours before serving and reheated in the oven.

5 ounces requeson or ricotta cheese

2 teaspoons minced fresh serrano chile

2 teaspoons minced epazote, optional

1/2 teaspoon salt or to taste

6 small flour tortillas

2 tablespoons vegetable oil

In a medium bowl, mix together the cheese, chile, epazote and salt.

Heat the tortillas briefly to make them pliable.