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Close up of Chicken Taco drenched in Avocado Salsa Verde, freshly chopped cilantro, and a few drops of hot sauce
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5 from 2 votes

Chicken Tacos with Avocado Salsa Verde

You won't find a simpler recipe on the site, or one that is more satisfying :)
Prep Time20 minutes
Cook Time10 minutes
Servings: 2
Calories: 655kcal
Author: Mexican Please

Ingredients

  • 1 chicken breast
  • 1/2 cup refried beans
  • 1/2 cup cheese (I used Jack)
  • 6-8 corn tortillas
  • freshly chopped cilantro
  • hot sauce

For the Avocado Salsa Verde:

  • 4-5 tomatillos
  • 1/2 small onion
  • 1 garlic clove
  • 1 jalapeno
  • 10-12 sprigs cilantro
  • 1 avocado
  • salt to taste (optional)

Instructions

  • Start by de-husking the tomatillos and giving them a good rinse. I usually cut out the stems as well. Roast the tomatillos in the oven (400F) for 15 minutes or so. Note: there's leeway on the roasting method, feel free to pan roast the tomatillos or use the broiler.
  • Once the tomatillos are roasted, add them to a blender or food processor along with: 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro, and 1 jalapeno. Combine well. Feel free to start with just 1/2 or 1/4 of the jalapeno for a milder batch. To increase heat simply add additional slivers of the jalapeno until it tastes right to you. Once you're happy with the heat, add the flesh of a single avocado and combine well. You can optionally add a pinch of salt but I usually skip it.
  • You are welcome to cook the chicken as you see fit. For this batch I used this easy seasoned chicken recipe. Basically you are just chopping up a chicken breast and combining with: salt, pepper, chile powder and a bit of oil. This gets cooked off with a few slivers of onion.
  • For the tacos, I started by adding a few drops of oil to a large skillet over medium heat and rubbing the corn tortillas in it. This smidge of oil will help them crisp up a bit more, but you can consider it optional. Each tortilla gets a thin layer of refried beans, cheese, and some cooked chicken pieces. Let these cook until you are getting light brown spots on the underside of the tortillas.
  • Drench your tacos in the freshly made Avocado Salsa Verde. I also topped with freshly chopped cilantro and a few drops of hot sauce. Enjoy!

Nutrition

Calories: 655kcal | Carbohydrates: 58g | Protein: 41g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 710mg | Potassium: 1376mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1419IU | Vitamin C: 33mg | Calcium: 322mg | Iron: 3mg