These chicken tacos with avocado salsa verde benefit from one of the enduring truths of Mexican cuisine…
If you make the sauce from scratch, everything will be fine 🙂
You won’t find a simpler recipe on the site, or a more satisfying one, and it’s all thanks to that delicious green goodness you see in the photo below.
How to make chicken tacos with avocado salsa verde
I’ve loaded these tacos with chicken, refried beans, and cheese, but all of that is negotiable once you have the creamy avocado salsa verde on hand.
Here’s everything you need to make it happen:
4-5 cherry tomatoes
1/2 small onion
1 clove of garlic
1 jalapeno
10-12 sprigs of coriander
1 avocado
And be sure to roast your tomatillos! This will slightly reduce their acidity. I usually pop them in the oven for about 15 minutes (400F), but you can roast them as you see fit. More Ways to Roast Tomatillos.
I usually stem the tomatillos for roasting, knowing that the leftover juice will go into the blender too 🙂
I also have a habit of blending everything except the avocado and then testing the heat.
If you want a milder batch, start with just 1/2 to 1/4 of the jalapeno. To increase the heat you can always add additional jalapeno flakes. I used the whole jalapeno for this batch and it definitely had some flair!
Then you can add the avocado pulp and mix well.
Hello avocado salsa verde!
It’s a delicious blend and I get tons of mileage out of it.
Once the green goodness is in place, you’ll have leeway on the other fixings.
For me it always depends on what’s in the fridge. Here’s what I had on hand:
some of these refried beans
a single chicken breast
Jack cheese
questionable store bought corn tortillas
I made a quick batch of this easy chicken using chicken breast.
And I seem to always have some of these refried beans in the fridge. If you are new to this recipe, give it a try sometime, but keep in mind that those beans are not crucial to this recipe because you will be topping your tacos with Avocado Salsa Verde 🙂
For the tacos, I started by adding a few drops of oil to a large skillet over medium heat and then rubbing the corn tortillas in them. This drizzle of oil will make them extra crunchy and give you a hint of that fried corn flavor, but you can consider this step optional.
Then it’s just a matter of drenching your tacos with freshly prepared Avocado Salsa Verde.
I also seasoned with cilantro and a few drops of hot sauce.
Crispy corn tortillas, refried beans, melted cheese, seasoned chicken… all drenched in a freshly made avocado salsa verde. Goes better?!
Simple meals like this are extremely satisfying and come together quite easily. And yes, the Avocado Salsa Verde will also let you take all the credit for creating something so delicious 🙂
Enjoy!
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Chicken tacos with avocado salsa verde
On the site you will not find a simpler recipe, nor a more satisfying one 🙂
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Portions: 2
Calories: 655kcal
ingredients
- 1 chicken breast
- 1/2 cup refried beans
- 1/2 cup cheese (I used Jack)
- 6-8 Corn Tortillas
- chopped fresh coriander
- spicy sauce
For the avocado salsa verde:
- 4-5 tomatillos
- 1/2 small onion
- 1 clove of garlic
- 1 jalapeno
- 10-12 twigs coriander
- 1 avocado
- salt to taste (optional)
Instructions
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Start by peeling the tomatillos and rinsing them well. I usually cut the stems too. Roast the tomatillos in the oven (400F) for about 15 minutes. Note: There is leeway on the roasting method, feel free to pan-roast the tomatillos or use the grill.
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Once the tomatillos are roasted, add them to a blender or food processor along with: 1/2 small onion, 1 peeled garlic clove, 10-12 cilantro sprigs, and 1 jalapeno. Combines well. Feel free to start with just 1/2 or 1/4 of the jalapeno for a more delicate batch. To increase the heat simply add additional jalapeno flakes until it tastes just right to you. Once you’re happy with the heat, add the flesh of a single avocado and combine well. Optionally you can add a pinch of salt but I usually skip it.
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You can cook the chicken however you like. For this batch I used this simple seasoned chicken recipe. You’re basically just cutting up a chicken breast and combining it with: salt, pepper, chili powder, and a little oil. This is cooked with a few slivers of onion.
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For the tacos, I started by adding a few drops of oil to a large skillet over medium heat and rubbing the corn tortillas in them. This drizzle of oil will help them get a little crispier, but you can consider it optional. Each tortilla comes covered in a thin layer of refried beans, cheese and a few pieces of cooked chicken. Let cook until light brown spots form on the underside of the tortillas.
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Dip your tacos in freshly prepared Avocado Salsa Verde. I also topped it with fresh chopped cilantro and a few drops of hot sauce. Enjoy!
Still hungry?!
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