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RECIPE
12 INGREDIENTS12 STEPS40MIN

Chicken Soft Tacos with Fresh Tomatillo Salsa

5.0
3 Ratings
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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.
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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!

40MIN

Total Time
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.
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Ingredients
US / METRIC
Servings:
4
Serves 4
3
3 Tbsp
1
Large  Onion , sliced
3 cloves
1
Lime , juiced, zested
1 lb
Tomatillos , quartered, rinsed
1
Jalapeño Pepper , deseeded
to taste
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
282
FAT
13.5 g
PROTEIN
25.9 g
CARBS
15.8 g

Directions

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Step 1
Peel and mince the Garlic (2 clove). Slice the Onion (1). De-stem and deseed the Jalapeño Pepper (1).
Step 2
Husk, rinse, and quarter the Tomatillo (1 pound)). Zest and juice the Lime (1), reserving for use later.
Step 3
Place Poblano Pepper (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 tablespoon) 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 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 a chunky salsa forms. Season with Salt and Pepper (to taste).
Step 8
Slice the Boneless, Skinless Chicken Breast (1 pound) crosswise into 1/4 inch slices, and heat Olive Oil (2 tablespoon) 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 10
Add garlic, lime juice, and zest. Stir to coat chicken in garlic and lime. Add Salt and Pepper (to taste) if desired.
Step 11
Warm Flour Tortilla (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.

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Nutrition Per Serving
Calories
282
% Daily Value*
Fat
13.5 g
17%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
65.8 mg
22%
Carbohydrates
15.8 g
6%
Fiber
4.8 g
17%
Sugars
8.0 g
--
Protein
25.9 g
52%
Sodium
63.5 mg
3%
Vitamin D
--
--
Calcium
33.7 mg
3%
Iron
2.0 mg
11%
Potassium
526.4 mg
11%
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