Easy and delicious salsa verde chicken tacos made with a fresh homemade salsa verde.
Cut tomatillos into 1" pieces. Thinly slice shallot and jalapeno.
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Season 2 - 3 boneless chicken breasts 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.
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.