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1
In the jar of a blender, place the water, lime juice, chiles, cilantro, garlic, green chile powder, cumin, coriander, oregano, salt, parsley, and green onions and puree until smooth.
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2
Have the chicken strips ready in a large bowl.
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3
Pour the marinade over the chicken and let sit for at least 1 hour in the refrigerator.
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4
If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands.
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5
Bulk sausage is ready to use.
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6
In a large, heavy skillet, heat the oil over medium heat and saute the onion until caramelized, about 4 minutes.
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7
Add the chorizo to the onion and cook, stirring occasionally, until the chorizo is thoroughly cooked, about 7 minutes.
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8
Remove from the pan and set aside, leaving any fat in the pan.
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9
To cook the chicken, remove the strips from the marinade and drain off any excess liquid.
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10
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.
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11
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
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12
To serve, divide the filling equally between the crispy shells, top with salsa, and arrange in a taco holder.
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13
Or, lean the filled shells in a row, propped upright, on a platter.
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14
Eat right away.
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15
To build your own, spoon some filling in a crispy shell, top with salsa, and eat right away.
