Chicken Soft Tacos with Fresh Tomatillo Salsa

Recipe

13 INGREDIENTS • 12 STEPS • 40MINS

Chicken Soft Tacos with Fresh Tomatillo Salsa

5

3 ratings

This moment! We were wowed by the flavors, the brightness and the straightforward simplicity. What’s special is that there’s no cumin or chili powders — just fresh lime and garlic, stirred into the chicken which creates a vibrant coating on the seared chicken that dances in your mouth. Pow!

Chicken Soft Tacos with Fresh Tomatillo Salsa

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

This moment! We were wowed by the flavors, the brightness and the straightforward simplicity. What’s special is that there’s no cumin or chili powders — just fresh lime and garlic, stirred into the chicken which creates a vibrant coating on the seared chicken that dances in your mouth. Pow!

40MINS

Total Time

$2.69

Cost Per Serving

Ingredients

Servings

4

US / Metric

3

Large Poblano Peppers

3 Tbsp

1

Large Onion, sliced

1 lb

Boneless, Skinless Chicken Breast, sliced

3 cloves

1

Lime, juiced, zested

to taste

Flour Tortillas

1 lb

Tomatillo, quartered, rinsed

1

Jalapeño Pepper, deseeded

1/2 cup

to taste

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

237

Fat

12.8 g

Protein

24.4 g

Carbs

6.7 g

Chicken Soft Tacos with Fresh Tomatillo Salsa

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Peel and mince the Garlic (2 cloves). Slice the Onion (1). De-stem and deseed the Jalapeño Pepper (1).

step 2

Husk, rinse, and quarter the Tomatillo (1 lb)). Zest and juice the Lime (1), reserving for use later.

step 2 Husk, rinse, and quarter the Tomatillo (1 lb)). Zest and juice the Lime (1), reserving for use later.

step 3

Place Poblano Peppers (3) directly over the gas of a gas stove or grill, and cook until skin is black and blistered all over. Place hot peppers in a brown paper bag and fold the top over tightly to steam peppers. Set aside.

step 3 Place Poblano Peppers (3) directly over the gas of a gas stove or grill, and cook until skin is black and blistered all over. Place hot peppers in a brown paper bag and fold the top over tightly to steam peppers. Set aside.

step 4

Heat oven to 200 degrees F (95 degrees C). Place a piece of foil over a baking sheet and spray with vegetable spray.

step 5

Add Olive Oil (1 Tbsp) to a medium skillet. Saute sliced onion over medium high heat until crisp tender. Transfer to prepared baking sheet.

step 5 Add Olive Oil (1 Tbsp) to a medium skillet. Saute sliced onion over medium high heat until crisp tender. Transfer to prepared baking sheet.

step 6

Remove poblano peppers from paper bag and rub the blackened skins from the flesh. Remove the stem and seeds and slice into long strips about 1/4" wide. Add poblanos to onions and place in oven to keep warm.

step 6 Remove poblano peppers from paper bag and rub the blackened skins from the flesh. Remove the stem and seeds and slice into long strips about 1/4" wide. Add poblanos to onions and place in oven to keep warm.

step 7

For salsa, add the tomatillo, jalapeno pepper, peeled Garlic (1 clove), and Fresh Cilantro (1/2 cup) to the bowl of a mini prep-food processor. Pulse 6-8 times until chunky salsa forms. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 7 For salsa, add the tomatillo, jalapeno pepper, peeled Garlic (1 clove), and Fresh Cilantro (1/2 cup) to the bowl of a mini prep-food processor. Pulse 6-8 times until chunky salsa forms. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 8

Slice the Boneless, Skinless Chicken Breast (1 lb) crosswise into 1/4 inch slices, and heat Olive Oil (2 Tbsp) in a skillet over medium high heat.

step 8 Slice the Boneless, Skinless Chicken Breast (1 lb) crosswise into 1/4 inch slices, and heat Olive Oil (2 Tbsp) in a skillet over medium high heat.

step 9

Add sliced chicken breast and let cook for 2 minutes, without stirring, until one side of the chicken releases from the pan. Flip chicken and brown 1-2 minutes.

step 9 Add sliced chicken breast and let cook for 2 minutes, without stirring, until one side of the chicken releases from the pan. Flip chicken and brown 1-2 minutes.

step 10

Add garlic, lime juice, and zest. Stir to coat chicken in garlic and lime. Add Salt (to taste) and Ground Black Pepper (to taste) if desired.

step 11

Warm Flour Tortillas (to taste) in the oven by wrapping them in aluminum foil.

step 11 Warm Flour Tortillas (to taste) in the oven by wrapping them in aluminum foil.

step 12

To serve: Place a few strips of chicken in a tortilla. Top with sliced onion and poblano peppers, tomatillo salsa, Queso Fresco (to taste), cilantro, and a squeeze of lime.

step 12 To serve: Place a few strips of chicken in a tortilla. Top with sliced onion and poblano peppers, tomatillo salsa, Queso Fresco (to taste), cilantro, and a squeeze of lime.

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