Celebrate Cinco De Mayo with this Chicken Tacos with Roasted Tomatillo Salsa Verde Recipe
Cook Time
- Prep time: 10–15 minutes
- Roasting (salsa): 15–20 minutes
- Cooking chicken: 10–15 minutes
- Total time: ~35–45 minutes
Serving Size
- Serves: 4 people
- Makes about 8–10 tacos (2–3 tacos per person)
Try it with some Mango Tango Kombucha if you’re not the margarita type.
INGREDIENTS
For the salsa verde:
- 1 lb tomatillos (husks removed, rinsed)
- 2–3 jalapeños (adjust for heat)
- 3 cloves garlic
- 1/2 white onion
- 1/2 cup fresh cilantro
- Juice of 1 lime
- Salt to taste
You can also buy already made salsa here
For the chicken:
- 1 lb boneless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt & pepper
Get seasonings here
For serving:
- Corn tortillas
- Diced onion
- Cilantro
- Crumbled queso fresco (optional)
- Lime wedges
INSTRUCTIONS
1. Roast the salsa ingredients
- Preheat oven to 425°F.
- Place tomatillos, jalapeños, garlic, and onion on a baking sheet.
- Roast for 15–20 minutes until slightly charred and soft.
2. Blend the salsa
- Transfer roasted ingredients to a blender.
- Add cilantro, lime juice, and salt.
- Blend until smooth. Taste and adjust seasoning.
3. Cook the chicken
- Season chicken with spices, salt, and pepper.
- Heat oil in a skillet over medium heat.
- Cook chicken ~5–7 minutes per side until done.
- Shred or slice, then toss with a few spoonfuls of salsa verde.
4. Assemble tacos
- Warm tortillas.
- Add chicken, then top with onion, cilantro, cheese, and extra salsa.