Tomatillos, also called Mexican husk tomatoes, are sweet and tangy. Together with cilantro and a squeeze of lime, tomatillos give this dish its refreshing, bright flavor. These tacos can be adapted to the vegetarian palate with chickpeas or crumbled tofu. To add some color and another punch of flavor, top these tacos with Pickled Red Onions.
This recipe is adapted from Patrick's Creamy Poblano Enchilada's, from his blog Mexican Please.
Ingredients
Yellow_Onion
- ½ large
Poblano_Pepper
- 1 large
Jalapeño_Pepper
- 1 medium (optional)
Tomatillos
- 10 small (or use whole, canned tomatillos - 26 oz- strain them before use).
Garlic
- 4 cloves
Oil
- 1 Tablespoon canola or olive
Salt_and_Pepper
- to taste
Protein
- 2 lbs chicken breast or 1 (29 oz) can chickpeas, strained and rinsed
Lime
- 3
Cilantro
- 1 bunch
Oregano
- 1 Tablespoon, dried (optional)
Ground_Cumin
- ½ teaspoon
Honey
- 1 teaspoon (optional)
Tortillas
- 24 (6 inch) tortillas
Cheese
- 3 oz Cotija, Queso Fresco, or Feta
Instructions
Step 1
Preheat oven to 425° Fahrenheit.
Step 2
Wash produce, remove stems and husks (of tomatillos), and roughly chop.
Step 3
On a baking sheet, toss the onion, peppers, fresh tomatillos and garlic with olive oil, salt and pepper. Roast for 20 minutes.
Step 4
Meanwhile, slice the chicken into thin slivers. Season with salt and pepper, and the juice of one lime. Set aside.
Step 5
Once the vegetables have roasted, add them and their juices to a blender or food processor. Add the cilantro (stems included), cumin and oregano and blend until smooth. Taste, and season with salt and pepper to your preference. *If it tastes too sour for your liking, add a drizzle of honey.
Step 6
Add the chile verde to a frying pan over medium heat. Add the chicken to the pan, and cook until the chicken is no longer pink or translucent on the inside, about 8 minutes.
Step 7
To serve, stack 2 tortillas. Top with about ½ cup of the chicken and sauce, and add crumbled cheese on top. Serve with a wedge of lime.
Notes
*The nutrition facts are calculated using canned tomatillos and chicken. Using fresh tomatillos will reduce the sodium content. Using canned chickpeas will reduce the protein and fat content, and increase the carbohydrate and fiber.