Chicken Tacos with Spicy Tomatillo-Jalapeño Salsa Verde
Baby Greens & Radish Salad with Garlic-Lime Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
Humble brag: this salsa is verde, verde good. The tomatillo-based sauce, spotlighting those tart green husked tomatoes, is said to have origins in the Aztec era—and people have been loving it ever since. By jacking the heat with jalapeño, and adding shots of lime and honey, you’ll truly make it one for the ages. It’s a tempting topper for tacos containing sliced, warmly spiced chicken breasts while a crisp salad with garlic-lime vinaigrette rests in the background.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 225g Tomatillos
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Jalapeño pepper
- 1 Lime
- 14g Honey
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
32 g
Saturated Fat
6 g
Sodium
1060 mg
Total Carb
60 g
Sugars
16 g
Protein
48 g
Fibre
8 g
Preparation
Cook the tomatillos
Preheat the oven to 450°F. Remove the husks from the tomatillos; quarter. In a large pan, heat a drizzle of oil on medium-high. Add the tomatillos and cook, stirring occasionally, 5 to 6 min., until softened. Transfer to a cutting board. Once cool enough, roughly chop. Wipe out and reserve the pan.
Mise en place
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. Juice the lime. Mince the garlic. Halve and core the jalapeño lengthwise; finely chop.
Make the spicy salsa verde
In a large bowl, combine the tomatillos, honey, jalapeño (add ½ for medium spicy), ½ the lime juice, ¾ of the garlic, ¼ of the spices and S&P.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Warm the tortillas
Meanwhile, 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 & serve
In a second large bowl, combine the remaining garlic and lime juice, and 2 tbsp oil (double for 4 portions). Add the baby greens, radishes and S&P; toss well. Divide the tortillas between your plates. Top with the chicken and spicy salsa verde. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
