Chicken & Tomatillo Tacos
with Spiced Mayo & Radish-Carrot Salad
Cooking time
30 minutes
Servings
4
Calories
720 /serving
Your own family-run taco business, operating from your home kitchen. Get a grill pan (or regular pan) heated up for chicken flecked with Mexican-inspired seasonings. A delectable salsa—seared tomatillos, scallions and lime for full-bodied flavour—is freshly made while the tortillas are warming.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 100g Radishes
- 3 Scallions
- 1 Lime
- 225g Tomatillos
- 60ml Mayonnaise
- 12 Wheat flour tortillas
- 20g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Eggs • Sesame • Sulphites • Wheat
You will need:
Aluminum foil
Food processor (or blender)
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carb
64 g
Sugars
8 g
Protein
45 g
Fibre
6 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, remove the husks from the tomatillos.
- Halve the carrots lengthwise; thinly slice.
- Halve the radishes; thinly slice.
- Remove the root ends of the scallions.
- Juice the lime.
Sear the vegetables & make the salsa
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tomatillos and 2 scallions. Sear, turning occasionally, 5 to 6 min., until browned and softened.
- Transfer to a cutting board. Once cool enough, roughly chop.
- In a food processor (or blender), blend the tomatillos, seared scallions, ½ the lime juice, a drizzle of oil and S&P until smooth.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the salad
- Meanwhile, thinly slice the remaining scallion.
- In a medium bowl, combine the remaining lime juice, a drizzle of oil and S&P.
- Add the carrots, radishes and remaining scallion; toss well.
Make the spiced mayo & serve
- In a small bowl, combine the mayo and remaining spices.
- Divide the tortillas between your plates.
- Spread with the spiced mayo.
- Top with the chicken, salad and salsa. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
