Chicken Soft Tacos with Fresh Tomatillo Salsa
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
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Servings
4
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Calories
303 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Soft Tacos with Fresh Tomatillo Salsa
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These soft tacos are fresh and light and totally addictive. Make them with boneless skinless chicken breasts or use pre-cooked meat from a rotisserie chicken for an even quicker meal.
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Ingredients
For tacos
- 3 medium-large poblano peppers
- 3 tablespoons olive oil divided
- 1 large white onion
- 1 lb boneless skinless chicken breasts, sliced crosswise into 1/4 inch slices
- 2 cloves garlic
- 1 lime zested and juiced
- flour tortillas
Additional optional garnish
- fresh tomatillo salsa recipe on this site
- tomato salsa
- cilantro
- lime wedges
- queso fresco
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Instructions
- Prepare peppers and onions.
- Blacken poblano peppers. If you have a gas stove or grill, place peppers directly over the gas and cook until skin is black and blistered all over. Otherwise, cook peppers in a 375 degree oven for 25 minutes, until skin is blackened and flesh is softened. Place hot peppers in a brown paper lunch back and fold the top over tightly to steam the peppers. Set aside.
- Heat oven to 200 degrees. Place a piece of foil over a baking sheet and spray with vegetable spray.
- Add oil to a medium skillet, saute onions over medium high heat until crisp tender. Transfer to the prepared baking sheet.
- Remove poblanos from paper bag and rub the blackened skins from the flesh. Remove the stem and seeds and slice into long strips about 1/4" wide. Add poblanos to onions and place in oven to keep warm.
For chicken
- Heat remaining two tablespoons olive oil in the skillet over medium high heat. Add chicken and let cook for 2 minutes or so without stirring, until one side of the chicken releases from the pan. Flip chicken pieces to opposite side to brown 1-2 minutes. Add garlic, lime zest and juice. Stir to coat chicken in garlic and lime. If needed, add salt and pepper to taste.
- Warm flour tortillas in oven by wrapping them in aluminum foil, or if you prefer a little char on your tortillas, Heat a skillet over medium high heat and lay tortilla directly onto the pan. Using tongs to flip the tortilla every 15-30 seconds until crisped to desired doneness.
- To serve: Place a few strips of chicken in a tortilla. Top with onions and poblano peppers, tomatillo salsa, tomato salsa, queso fresco, cilantro leaves and a squeeze of lime.
Notes
- Store leftover chicken, peppers and onions in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
71mg
(24%)
Sodium
60mg
(3%)
Potassium
810mg
(23%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
300IU
(6%)
Vitamin C
26.9mg
(30%)
Calcium
30mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 60mg | 3% |
| Potassium | 810mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 26.9mg | 30% |
| Calcium | 30mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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