February 19, 2015

Tangy Cilantro Chicken Tacos

Tacos recipe

Like tacos? Want something more than the same old same old beef? Then this recipe is for you! This is a nice change of pace and yummy too! 

This taco feels very...Mexican to me and I love it! 

Oh and FYI, those little shreds of green on top of the picture is actually cilantro, it's supposed to be lettuce but I forgot to buy some when I made this :p

  • 1 ½ lbs boneless, skinless chicken
  • Salt & pepper
  • 2 tbs EVOO
  • 1 medium white onion, diced
  • 2 tsp cumin (or to taste)
  • 1 serrano chile or hot sauce (optional)
  • ½ lb tomatillos, diced large
  • ¾ cup chopped fresh cilantro
  • Taco shells
  • 1 ½ cups shredded Monterey Jack
  • 2 cups shredded romaine lettuce
  • Lime juice

  • Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally (5 min).
  • Add onion, cumin, and chile, and cook 3 minutes.
  • Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper.
  • Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork (25 min). Add up to a ½ cup more water if necessary.
  • Shred chicken, add cilantro, and season with lime juice, salt and pepper.
  • Serve chicken mixture in taco shells with Monterey Jack and lettuce.

Click here for a PDF of this recipe.

Happy cooking!