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RECIPE
16 INGREDIENTS 18 STEPS 40min

Lime Chicken Tacos with Tomatillo Salsa

5.0
1 Ratings
"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
Lime Chicken Tacos with Tomatillo Salsa Recipe | SideChef
"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 brings you fresh ingredients and world famous recipes right to your doorstep!
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40min
Total Time
$4.96
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2
Radishes
1 tsp
Ancho Chili Powder
1
Small Onion
1 can
(15 oz)
4
White Corn Tortillas
1 tsp
Ground Cumin , ground
1 clove
1/4 tsp
Garlic Powder
2
Tomatillos , peeled
1 tsp
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Nutrition Per Serving

VIEW ALL
CALORIES
739
FAT
21.6 g
PROTEIN
61.6 g
CARBS
73.9 g

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 (1 cup) and discard. Roughly chop the leaves and set aside.
Step 5
Thinly slice the Radishes (2) into quarter 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 Tyson® 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 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 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 18
Serve and enjoy!
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Nutrition Per Serving
Calories
739
% Daily Value*
Fat
21.6 g
28%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
144.5 mg
48%
Carbohydrates
73.9 g
27%
Fiber
20.5 g
73%
Sugars
7.0 g
--
Protein
61.6 g
123%
Sodium
1662.6 mg
72%
Vitamin D
--
--
Calcium
184.6 mg
14%
Iron
5.7 mg
32%
Potassium
1635.9 mg
35%
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