Chicken Tacos with Fresh Salsa Verde
These crispy Chicken Tacos with Fresh Salsa Verde are packed with juicy, seasoned chicken, melted cheese, and zesty homemade salsa verde. Cooked in a cast iron skillet for that irresistible street taco flavor, they’re quick, easy, and full of bold, fresh taste!
Servings: 5
Calories: 516kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds chicken thighs or breasts diced into bite sized chunks
- 1 ounce taco seasoning packet
- 16 corn tortillas extra thin is my preference
- 1 ½ cup monterey jack cheese shredded
- ½ cup chopped cilantro
- 1 cup salsa verde
Optional Toppings
- lettuce
- pico
- jalapeños
Instructions
- Add taco seasoning to diced chicken in bowl, mix well and let sit for about 10 minutes.Heat cast iron skillet over medium high heat and add about 1 Tablespoon of olive oil. When hot add chicken and let sit undisturbed for a couple minutes. Then turn over and cook 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 tortilla add some chicken, cheese, cilantro and fresh salsa verde and fold over for a few seconds to get warm and melty. Flip and do the same on the other side. And serve immediately. I can usually fit 2-3 tacos at a time on a standard cast iron skillet.
Notes
Fresh Salsa Verde makes this recipe STAND OUT. Get the recipe on my blog.
www.learneditfrommymom.com
Nutrition
Calories: 516kcal | Carbohydrates: 40g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 696mg | Potassium: 616mg | Fiber: 5g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 2mg | Calcium: 334mg | Iron: 2mg
