Tomatillo Chicken Tacos

Recipe by Genius Kitchen
READY IN: 1hr 10mins
SERVES: 6
YIELD: 12 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters.
  • In a large bowl, add the tomatillos, poblano peppers, onion, garlic, chicken, oil, 2 teaspoons salt, and 1/2 teaspoon pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 to 35 minutes or until a thermometer inserted in the chicken registers 165 degrees F.
  • Remove from the oven and place the chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add the cilantro, lime zest, lime juice, 1/2 teaspoon salt and pulse until the mixture resembles a chunky salsa.
  • Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste.
  • Meanwhile, wrap the tortillas in foil and place in a warm oven until the tortillas are warm, about 10 minutes. Build the tacos by starting with a warm tortilla and add about 1/2 cup chicken mixture. Top the tacos as desired with baby greens, crumbled queso fresco, chopped tomato, and sliced onions.
  • Cook's Notes: If you have sensitive skin, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat.
  • The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights.
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