Chicken Tacos with Fresh Salsa Verde are heavenly and hit the spot if you’re craving food truck tacos! Put these on your list for Cinco de Mayo! The fresh salsa sends it over the top!
[recipe title=”Chicken Tacos with Fresh Salsa Verde” servings=”4″ difficulty=”easy” image=”https://learneditfrommymom.com/wp-content/uploads/2024/08/salsa-verde-and-verde-tacos-4web.jpg”]
[recipe-ingredients]
Taco Ingredients
– 1 Tablespoon olive oil
– 1.5 pounds chicken thighs, diced into chunks
– 1/2 package Siete Taco seasoning
– Corn Tortillas (extra thin are yummy)
Toppings: jalapeño or Monterey Jack cheese grated, chopped cilantro, chopped onion, salsa verde
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[recipe-ingredients]
Salsa Ingredients
– 5 tomatillos
– 2 Anaheim Peppers (can also use a jalapeño)
– 1/2 white onion
– 2 garlic cloves, peeled
– 1/2 bunch cilantro
– 1/4 cup water
– 1 lime
– 1/4 teaspoon cumin
– 1/8-1/4 chili powder
– 1/8 teaspoon granulated garlic
– 1/4 teaspoon sea salt
– 1/8 teaspoon pepper
– Olive Oil
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[recipe-directions]
Taco Directions
Add taco seasoning to diced chicken in bowl and let sit for about 10 minutes.Heat cast iron skillet over medium high heat and add about Tablespoon of olive oil. When hot add chicken and let sit undisturbed for a couple minutes. Then turn over and sauce until cooked through. Start adding corn tortillas on top to soak up a little of that seasoning. Remove chicken to a plate. Turn heat down to medium low. Add tortillas to skillet and flip around until soft. (May need a little oil if doing several). On one half add some chicken, cheese, cilantro and salsa verde and fold over for a few seconds to get warm and melty and serve immediately
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[recipe-directions]
Salsa Directions
Cut Anaheim and onion into chunks. Heat cast iron skillet over high heat. Add about 1/2 to 1 Tablespoon olive oil. Add tomatillos, Anaheim, and onion and roast until charred and onions are crunch tender. Add to blender along with rest of ingredients. Blend until smooth. Taste and adjust seasonings.
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[/recipe]
