Tomatillo Chicken Tacos


Chicken Tomatillo

Growing up in an Italian family kept me isolated for many years from foods that did not fall into the Italian-American diet. Tomatillos were one of them, until 2008. Oh, what I missed all those years!

I timidly started with salsa, and eventually worked my way up to one of our family's favorite dinners: Tomatillo Chicken Tacos. They're a cinch to make, to the point where I almost feel guilty. The tomatillos pack so much flavor into the dish, with minimal effort -- perfect for effortless cooking during the busy work week.

Chicken Tomatillo

Tomatillo Chicken Tacos

Yields: 6 Servings, or 4 with leftovers
Method: Roasting
Allergy Info: soy-free; contains wheat, gluten and dairy
Fancy Equipment: Food processor, latex or plastic gloves*

10 medium tomatillos
2 poblano peppers, seeded, roughly chopped
1 large onion, peeled, roughly chopped
5 cloves garlic, peeled
2 pounds boneless skinless chicken thighs, trimmed of fat
3 tablespoons sunflower or olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup fresh cilantro leaves
Zest of one lime
1 tablespoon lime juice
2 cups shredded baby greens
1-1/2 cups shredded sharp cheddar cheese, or queso fresco crumbles
1 cup tomato, seeded, finely diced
1/2 cup red onion, sliced paper thin
12 homemade flour tortillas
Salt and pepper to taste

Preheat oven to 400 F. Remove husks and rinse tomatillos until no longer sticky; cut into quarters. In a large bowl, add tomatillos, peppers, onion, garlic, chicken, oil, salt and pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 minutes or until chicken registers 165 F with a thermometer.

Remove from oven and place chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add cilantro, lime zest, lime juice and pulse until mixture resembles a chunky salsa. Shred chicken and place in a large bowl. Add tomatillo mixture and stir to incorporate; add salt and pepper to taste.

Hello, taco bar:
Serve with cheese, tomato, onion and flour tortillas.

*If you're skin is sensitive, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat.


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