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RECIPE
16 INGREDIENTS18 STEPS40MIN

Lime Chicken Tacos with Tomatillo Salsa

5.0
1 Ratings
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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

40MIN

Total Time
Chef'd
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Ingredients
US / METRIC
Servings:
2
Serves 2
2
Radishes
1 tsp
Ancho Chili Powder
1
Small  Onion
4
White Corn Tortillas
1 tsp
Ground Cumin , ground
1 clove
1/4 tsp
Garlic Powder
2
Tomatillos , peeled
2 Tbsp
1 tsp
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Nutrition Per Serving
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CALORIES
749
FAT
22.2 g
PROTEIN
61.8 g
CARBS
75.2 g

Directions

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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 (0.5 ounce) and discard. Roughly chop the leaves and set aside.
Step 5
Thinly slice the Radish (2) into quarter inch rounds and set aside.
Step 6
Cut the Tomatillo (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 teaspoon), Ancho Chili Powder (1 teaspoon), half of the Ground Cumin (1 teaspoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon), along with Olive Oil (1 tablespoon). Stir to combine, set aside.
Step 9
Pat dry the Skinless Chicken Breast (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 11
Roughly chop the charred tomatillos and jalapeno and add a quarter of the cilantro, and Salt (1/4 teaspoon) and stir to combine.
Step 12
Meanwhile, in a medium saucepan over medium heat, add Olive Oil (1 tablespoon).
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 teaspoon).
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 Tortilla (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 18
Serve and enjoy!

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Nutrition Per Serving
Calories
749
% Daily Value*
Fat
22.2 g
28%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
144.5 mg
48%
Carbohydrates
75.2 g
27%
Fiber
20.9 g
75%
Sugars
7.3 g
--
Protein
61.8 g
124%
Sodium
1669.6 mg
73%
Vitamin D
--
--
Calcium
192.4 mg
15%
Iron
5.8 mg
32%
Potassium
1683.5 mg
36%
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