Learn how to make salsa verde chicken, with fresh salsa verde and tender cuts of chicken piled onto a corn tortilla street taco. It’s delicious, so bring your appetite!
About a year ago, I went to a local brewery that serves craft tacos, and I ordered what was probably one of the top 10 best tacos I’ve had in my life: chile relleno tacos. They were spicy, crunchy, super cheesy, and wonderfully balanced. I ended up recreating them at home and sharing the recipe, so you can also have this delicious treat at your home!
Since then, I have been pretty into tacos. We have tacos every Tuesday, religiously. In fact, you could say tacos are sort of a religion in my household!
It’s been super fun trying different, inventive recipes for tacos, and my newest favorite is salsa verde chicken tacos.
They’re made with mission corn tortilla street tacos and tender seasoned chicken breast, that is topped with a homemade salsa verde. You can even sprinkle on some fresh cilantro and serve it with a wedge of lime on the side.
They’re simple, but don’t underestimate how flavorful they are! They have a perfect balance of savory, tangy, and spicy.
Salsa Verde Chicken Tacos
You’ll want to start by prepping the veggies for the homemade salsa verde.
- Cut tomatillos into 1″ pieces
- Thinly slice one shallot
- Thinly slice one jalapeno
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Season 2 – 3 boneless chicken breasts (about a pound) with salt and pepper.
Cook chicken breasts until browned, about 3 – 4 minutes per side. Remove chicken from pan and set aside.
Add 2 cups of chicken broth to the pan, scraping off any brown pieces from the bottom of the pan.
Reduce heat to medium, then add tomatillos, shallots, and jalapeno to the pan. Simmer veggies for about 10 minutes, or until they start to break down.
Return the chicken to the pan and simmer until the chicken is cooked through.
Remove chicken from the pan and shred into small pieces.
Transfer remaining veggies and broth to a blender and blend until smooth.
How To Assemble Salsa Verde Chicken Tacos
Warm tortillas in the microwave for 30 seconds. Add 2 tablespoons of cooked chicken to the tortilla, then top with one tablespoon of salsa verde. Garnish with fresh cilantro and lime wedges, if desired.
Salsa Verde Chicken Tacos
Easy and delicious salsa verde chicken tacos made with a fresh homemade salsa verde.
Ingredients
- 10 tomatillos
- 1 shallot
- 1 jalapeno
- 1 pound chicken breasts boneless, skinless
- salt and pepper to taste
- 2 tbsp olive oil
- 2 cups chicken broth
- Corn Tortilla Street Tacos Mission
- 1 lime cut into wedges
- 1/4 cup cilantro leaves
Instructions
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Cut tomatillos into 1" pieces. Thinly slice shallot and jalapeno.
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Heat 2 tablespoons of olive oil in a pan over medium-high heat. Season 2 – 3 boneless chicken breasts with salt and pepper.
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Cook chicken breasts until browned, about 3 – 4 minutes per side. Remove chicken from pan and set aside.
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Add 2 cups of chicken broth to the pan, scraping off any brown pieces from the bottom of the pan.
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Reduce heat to medium, then add tomatillos, shallots, and jalapeno to the pan. Simmer veggies for about 10 minutes, or until they start to break down.
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Return the chicken to the pan and simmer until the chicken is cooked through.
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Remove chicken from the pan and shred into small pieces.
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Transfer remaining veggies and broth to a blender and blend until smooth.
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Warm tortillas in the microwave for 30 seconds. Add 2 tablespoons of cooked chicken to the tortilla, then top with one tablespoon of salsa verde. Garnish with fresh cilantro and lime wedges, if desired.
Recipe Video
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More Tacos
Craving more tacos? Love Taco Tuesday? Here are some other taco recipes that I love!
I love this recipe except for tortillas. Fluor tortilla is made with soy flour and or soy oil, I am very allergic to both. I’ve tried corn tortilla and are very chewy. I appreciate suggestions other than corn tortilla? Thank you
Allergies can be tough! If you don’t like corn tortillas, you might try egg white tortillas? I believe they even have almond flour tortillas (if that’s an option).