A certain young family member requests tacos for most meals. The cooks in her life happily oblige with everything from ground beef tacos to butternut and black bean versions. When spicy is requested, we suggest pork chorizo with a red chile sauce.

In Mexico, fresh chorizo sausage often gets paired with cheese — a rich coupling worth every calorie. For this Cinco de Mayo family celebration, the cheese will get tucked between two corn tortillas and melted on a griddle — a trick we learned from our favorite taco stand in Mexico City. This doubled tortilla stack easily holds spoonfuls of the chorizo and chicken filling.

Chicken thighs, diced for quick cooking, readily absorb the rich chorizo flavors; a chile-spike tomato sauce binds it all together.

Once the chicken and chorizo mixture is ready, gather all your accompaniments into small serving bowls. Have the filling, tortillas and shredded cheese near the cooking surface. Crisping the tortillas and filling them goes quickly, so resist the temptation to cook more than you can manage. Or, enlist a helper so you can serve the filled tacos as soon as they are ready.

Start the Cinco de Mayo party with chips and salsa. Or, perhaps a creamy corn chowder garnished with roasted green chile. Serve the rich tacos with fresh sides, such as sliced Mexican papaya with cucumber, lime juice and chili powder. A tossed green salad with a fresh lime vinaigrette would be welcome. Icy fruit sorbet sprinkled with chile seasoning and fresh lime ends the meal with a welcome thrill.

Crispy Chicken and Chorizo Tacos with Avocado

Makes 12 double-stacked tacos

Vegetable oil for high-heat cooking, such as expeller pressed canola, safflower or sunflower oil

1 medium-sized red onion, chopped

2 cloves garlic, crushed

...continued