Labor Day Chicken & Chorizo Tacos Garlic Herb Sabra Hummus Spread

I’m over summer. Have been for about 3 weeks. It’s too hot and too humid, everywhere. It’s standard sexy appeal as been far absent. I’m all for fall coming and staying for an extended visit simply to make up for the days of searing sun leaving me depleted of energy to do much of anything outdoors. Apart from cyclying, the only thing I’ll miss from this verano is eating like a guiltless athlete, especially tacos, which I’m fond of but never really allow myself to enjoy. Though I can afford to consume more carbs and calories than previously, the typical contents of America’s favorite Mexican dish render me slave to smoothies for the days equal to the same amount of tacos I ate. Because, yes, once I eat one taco, I can’t stop. I have to be conscious of what’s in them. Instant satisfaction is key but I like to know the longterm effects won’t surface out me a lethargic spirit. There are certain foods that do that to me. Creamy sauces, too much cheese, too much meat, and a few other reproachable ingredients. I did away with mayonnaise years ago — almost a decade now — and love to tell the story of how hummus is my perfect substitution.

Even in tacos.

I’ve talked about chickpeas a lot on this site. Just search it. I love those little nuggets of protein and fiber. Cooking them can be a task, especially if you don’t have a pressure cooker, making hummus the ideal way of getting in the nutrition they offer without all the labor. And so while hummus makes its way into a lot of simple eating experiences — mostly dipping — finding new ways to enjoy it in foods I already love is a quite simple but takes some creativity. It can go on a lot, but not everything.

Sabra‘s new hummus spreads in a bottle just took the art of stacking and sandwich-building to a new level. Three new flavors of spreads made mostly out of hummus have me wishing I’d gone to every cookout this sumer, simply so I could have taken these to friends.

I bypassed all cookouts so that my legs could push harder on my bike. The more I rode, the more I realized that tacos — at least in the DC-area — are the go-to dinner post ride for most cyclists. It’s very much a culture thing. And so it only made sense that after a few long rides with some of my new cycling friends, I’d hook them up with tacos. Not the kind they eat every other Tuesday during our weekly ride; rather some pretty inventive ones that infuse some of my familiar flavors but also a combination of sorts I’d been wanting to try out. The hummus spreads invited themselves into the exploratory phase of creating a new taco format. The honey mustard was brilliant for a fried chicken taco I played around with. The sea salt and cracked black pepper was perfect with a lightly seasoned steak taco (the intensity of the black pepper one is serious, you should know). And the herb garlic one…well, let’s just say it has staying power in all matters of spreadability.

I made these robust and mildly spicy tacos for a few of my rolling crew to much IG-sharing. So successful, I remade them twice more and was asked to hook up a party for Labor Day this weekend. I mean, can you think of a reason why tacos shouldn’t be offered at a fiesta celebrating the end of summer and the beginning of a new season? Fortunately, tacos aren’t a seasonal picking. You can have them whenever, wherever, for whatever reason tickles your messing craving.

{WATCH: Bren Makes Tacos with Sabra Hummus for Labor Day on CBS “Great Day Washington“}

In this chicken and smoked chorizo taco, the garlic herb hummus spread added depth, complexity but also — and probably more important — a good reason to go light on the cheese, totally omitting crema. Instead, my cilantro avocado aioli, which I’ve featured in this other Sabra hummus chicken salad recipe, served as a leaner, punchier “dressing” to an already super-sized up taco.

I’ll be on CBS “Great Day Washington” on Labor Day morning, 9/5/16, cooking up these same tacos and a few more spreadable goodness you can (and should) enjoy on Labor Day. Because there’s no better time to minimize your workload than on the day we celebrate the American workforce. Save your hard efforts for Tuesday. On Monday, take it easy and just spread the love.

See all of my other Sabra Hummus recipes, including:

Pulled Mole Roasted Chicken & Garlic Hummus Bowl

Runny Egg and Steak Sandwich

Fig and Sun dried Tomato Flatbread

Southwestern Grilled Chicken Salad Bowl

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Enjoy

Garlic Herb Hummus Chicken & Chorizo Tacos

Ingredients:

4 wheat tortillas
2 chicken breast strips, cut into 1″ pieces
1 smoked chorizo link, cut into 1/2″ pieces
1/2 tbsp. olive oil
1/2 tsp. salt, or to taste
1/8 tsp. ground cumin
1/4 cup Sabra Hummus Garlic Herb Spread
1/4-1/2 cup pickled cabbage slaw
1 cup shredded radicchio
1/4 cup pepperoncini, chopped
2 limes
cheese of choice, grated (queso blanco, cheddar, cotija, etc… are good options)
cilantro avocado aioli
fresh cilantro for garnish

Method:

In a medium skillet, sauté chorizo over medium heat, about 3 minutes, allowing some of the fat render. Transfer to a dish. Continue with sautéing chicken in the same skillet, using the chorizo oil. Season with salt and cumin and cook for 3-4 minutes. Transfer to the same bowl with the chorizo and set aside. Lightly char the tortillas over open flame or on a stovetop grill or tortilla pan, about 30 seconds on one side. Let cool about a one minute. Spread the garlic herb hummus one one side of the tortillas. Start layering the ingredients one half side of the tortilla in the order listed. Squeeze with lime. Top with cheese. Drizzle with the avocado and cilantro aioli. Garnish with cilantro. Fold over and enjoy.

Serves 4.