Tangy Salsa Verde Chicken Tacos (Printable Format)
Tender chicken in zesty salsa verde, ready in 40 minutes for an easy Mexican-inspired meal.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken breasts or thighs
02 - 0.5 tsp salt
03 - 0.25 tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1.5 cups salsa verde
06 - 1 small white onion finely diced
07 - 2 cloves garlic minced
08 - 1 jalapeño seeded and minced
09 - 0.5 tsp ground cumin
10 - 0.5 tsp dried oregano
11 - Juice of 1 lime
→ To Serve
12 - 8 small corn tortillas warmed
13 - 0.5 cup fresh cilantro chopped
14 - 0.5 cup red onion finely diced
15 - 1 avocado sliced
16 - Lime wedges
# How-To Steps:
01 - Season chicken breasts or thighs generously with salt and black pepper on both sides, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
03 - In the same skillet, add diced white onion and minced jalapeño. Sauté for 2 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds until aromatic.
04 - Stir in salsa verde, ground cumin, dried oregano, and fresh lime juice. Bring mixture to a gentle simmer, stirring to combine flavors.
05 - Return seared chicken to the skillet. Reduce heat to low, cover, and simmer for 15-18 minutes until chicken is fully cooked through and tender.
06 - Remove chicken from skillet and shred using two forks. Return shredded chicken to the sauce, stir well to coat evenly, and simmer for 2 additional minutes.
07 - Spoon chicken mixture into warm corn tortillas. Top generously with fresh cilantro, diced red onion, sliced avocado, and a squeeze of fresh lime.
# Expert Suggestions:
01 -
- The sauce does double work as both cooking liquid and serving condiment so you save time and cleanup
- Leftovers taste even better the next day when the spices have had time to really settle in
02 -
- Do not rush the searing step because those brown bits on the bottom of the pan add incredible depth to the sauce
- Let the chicken rest for a few minutes after cooking or it will shred rather than chunk cleanly
03 -
- Cook the chicken until it reaches an internal temperature of 165°F for food safety without drying it out
- Warm your tortillas twice wrapped in a paper towel in the microwave for the most pliable results