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Lime Chicken Tacos with Tomatillo Salsa

16 INGREDIENTS • 18 STEPS • 40MINS

Lime Chicken Tacos with Tomatillo Salsa

Recipe

5.0

1 rating
"You don’t have to wait until “Taco Tuesday” to enjoy this delicious south of the border meal. Tender chicken nestled in a warm corn tortilla makes the base for the roasted green salsa, while cumin-spiced black beans and fresh corn create a simple, fresh and tasty side." - Allrecipes
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"You don’t have to wait until “Taco Tuesday” to enjoy this delicious south of the border meal. Tender chicken nestled in a warm corn tortilla makes the base for the roasted green salsa, while cumin-spiced black beans and fresh corn create a simple, fresh and tasty side." - Allrecipes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

40MINS

Total Time

$5.60

Cost Per Serving

Ingredients

Servings
2
us / metric
Radish
1 bunch
Radishes
2 radishes per 2 servings
Ancho Chili Powder
1 tsp
Ancho Chili Powder
Onion
1
Small Onion
Fresh Cilantro
15 g
Fresh Cilantro
Black Beans
1 can
(15 oz)
Black Beans
White Corn Tortilla
4
White Corn Tortillas
Ground Cumin
1 tsp
Ground Cumin, ground
Jalapeño Pepper
1
Jalapeño Pepper
Garlic
1 clove
Garlic
Lime
1
Lime
Garlic Powder
1/4 tsp
Garlic Powder
Skinless Chicken Breast
2
Skinless Chicken Breasts
Tomatillo
2
Tomatillos, peeled
Olive Oil
2 Tbsp
Olive Oil
Salt
1 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
127
Fat
13.7 g
Protein
0.5 g
Carbs
1.4 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to broil.
step 2
Peel and chop half of the Onion (1) into quarter inch diced pieces, and place into a small bowl.
step 3
Finely chop the Garlic (1 clove) and add to bowl.
step 4
Remove the stems from the Fresh Cilantro (15 g) and discard. Roughly chop the leaves and set aside.
step 5
Thinly slice the Radish (1 bunch) into 1/4-inch rounds and set aside.
step 5 Thinly slice the Radish (1 bunch) into 1/4-inch rounds and set aside.
step 6
Cut the Tomatillos (2) and Jalapeño Pepper (1) in half and place on a sheet pan lined with foil, along with the remaining half of the onion.
step 7
Juice the Lime (1) into a medium bowl, and set aside.
step 8
In the same medium bowl as the lime juice, combine Garlic Powder (1/4 tsp), Ancho Chili Powder (1 tsp), half of the Ground Cumin (1 tsp), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp), along with Olive Oil (1 Tbsp). Stir to combine, set aside.
step 9
Pat dry the Skinless Chicken Breasts (2) with paper towels. Place the chicken in the bowl with the marinade and toss to coat.
step 9 Pat dry the Skinless Chicken Breasts (2) with paper towels. Place the chicken in the bowl with the marinade and toss to coat.
step 10
Place the chicken breasts side by side on the opposite side of the sheet pan from the tomatillos, jalapeno, and onion. Place the sheet pan under the broiler and allow to cook for nine minutes until the chicken is cooked through and the jalapeno and tomatillo are charred.
step 10 Place the chicken breasts side by side on the opposite side of the sheet pan from the tomatillos, jalapeno, and onion. Place the sheet pan under the broiler and allow to cook for nine minutes until the chicken is cooked through and the jalapeno and tomatillo are charred.
step 11
Roughly chop the charred tomatillos and jalapeno and add a quarter of the cilantro, and Salt (1/4 tsp) and stir to combine.
step 12
Meanwhile, in a medium saucepan over medium heat, add Olive Oil (1 Tbsp).
step 13
Once the oil is hot, add garlic and onion mixture. Saute for 2 minutes until fragrant.
step 14
Add the Black Beans (1 can) along with their liquid, the remaining cumin, and Salt (1/2 tsp).
step 15
Once heated through, remove from heat, stir in half of the remaining cilantro, and keep warm for plating.
step 15 Once heated through, remove from heat, stir in half of the remaining cilantro, and keep warm for plating.
step 16
In a small saute pan over high heat, add the White Corn Tortillas (4) one at a time. Cook on each side for 30 seconds until very hot. Wrap the tortillas in foil and set aside for plating.
step 16 In a small saute pan over high heat, add the White Corn Tortillas (4) one at a time. Cook on each side for 30 seconds until very hot. Wrap the tortillas in foil and set aside for plating.
step 17
Cut the chicken into half inch diced pieces. Place a quarter of the chicken onto each tortilla. Top with tomatillo salsa, radishes, and garnish with remaining cilantro. Place the cumin black beans next to the tortillas.
step 17 Cut the chicken into half inch diced pieces. Place a quarter of the chicken onto each tortilla. Top with tomatillo salsa, radishes, and garnish with remaining cilantro. Place the cumin black beans next to the tortillas.
step 18
Serve and enjoy!
step 18 Serve and enjoy!
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