- Prep time
- 10 minutes PT10M
- Cook time
- 30-40 minutes PT40M
- 6 servings
This flavorful recipe for chicken tacos features signature Mexican spices and a tomatillo salsa verde that's so good you'll want to have chips on the side.
- 2 boneless chicken thighs
- ½ teaspoon ground cumin
- ½ teaspoon ground paprika
- 1 tablespoon + ½ teaspoon salt
- 1 pound tomatillos, peeled and halved
- 5 cloves garlic
- ½ yellow onion
- 1 jalapeño, rough chopped (seeded for less spice)
- 1 tablespoon olive oil
- ¼ bunch cilantro
- 6 corn tortillas (3-inch)
- 2 ounces cotija cheese, crumbled
- ½ avocado, sliced
- 1 lime, cut into wedges
Trim any excess fat from the chicken thighs. Combine cumin, paprika and salt, then rub the chicken thighs with the spice mixture and let marinate for 30 minutes.
Preheat oven to 400°F.
Toss the tomatillos, garlic, onion and jalapeño with the olive oil. Spread on a lined baking sheet and roast in the oven for approximately 30 minutes, or until everything begins to brown. Place in a blender with all of the juices that have come out plus the cilantro and puree until smooth.
While tomatillos are roasting, heat a pan or grill to medium heat. Cook the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
Heat the tortillas in hot skillet until they begin to brown.
Slice chicken into strips and place several pieces in each tortilla, then top with the salsa verde, cotija cheese and sliced avocado. Serve with lime wedges.