Chicken Tacos with Salsa Verde

Total Time 40

Servings: 4 4 servings (12 tacos)

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

Chicken

500 g chicken thighs boneless and skinless
2 tsp cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp chilli powder
Salt and pepper
2 tbsp vegetable oil

Salsa Verde

500 g tomatillos husked and halved
2 jalapeños halved
3 cloves garlic
½ white onion roughly chopped
A large handful of fresh coriander
Juice of 1 lime
Salt to taste

To Serve

12 small corn tortillas warmed
1 avocado sliced
100 g crumbled queso fresco or feta
Lime wedges and fresh coriander

Method

Make the salsa verde: place tomatillos and jalapeños cut-side down on a baking tray. Grill under a hot broiler for 5–7 minutes until charred. Blend with garlic, onion, coriander, lime juice and salt until smooth. Taste and adjust seasoning.
Mix the cumin, paprika, garlic powder, chilli powder, salt and pepper. Rub the spice mixture all over the chicken thighs.
Heat oil in a heavy pan over medium-high heat. Cook the chicken thighs for 5–6 minutes per side until cooked through and slightly charred. Rest for 5 minutes, then slice or shred.
Warm the tortillas directly over a gas flame or in a dry pan.
Assemble: place chicken on each tortilla. Top with salsa verde, avocado, queso fresco and fresh coriander. Serve with lime wedges.

Notes

Source: Classic Mexican recipe. Estimated values per serving (3 tacos). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.