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Chicken Soft Tacos with Fresh Tomatillo Salsa

13 INGREDIENTS • 12 STEPS • 40MINS

Chicken Soft Tacos with Fresh Tomatillo Salsa

Recipe

5.0

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!
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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!
author_avatar
Garlic & Zest
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

40MINS

Total Time

$2.69

Cost Per Serving

Ingredients

Servings
4
us / metric
Poblano Pepper
3
Large Poblano Peppers
Olive Oil
3 Tbsp
Olive Oil
Onion
1
Large Onion, sliced
Boneless, Skinless Chicken Breast
1 lb
Boneless, Skinless Chicken Breast, sliced
Garlic
3 cloves
Garlic
Lime
1
Lime, juiced, zested
Flour Tortilla
to taste
Flour Tortillas
Tomatillo
1 lb
Tomatillo, quartered, rinsed
Jalapeño Pepper
1
Jalapeño Pepper, deseeded
Fresh Cilantro
1/2 cup
Fresh Cilantro
Queso Fresco
to taste
Queso Fresco
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
237
Fat
12.8 g
Protein
24.4 g
Carbs
6.7 g
Love This Recipe?
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Chicken Soft Tacos with Fresh Tomatillo Salsa
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author_avatar
Garlic & Zest
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 Instructions

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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.

Tags

Grill
Comfort Food
Lunch
Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Mexican
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