- Calories 402
- Fat 15g
- Sat fat 4g
- Cholesterol 112mg
- Sodium 616mg
- Protein 35g
- Carbohydrate 32g
- Sugar 5g
- Fiber 6g
- Iron 3mg
- Calcium 72mg
Blistered Tomatillo Salsa and Roasted Chicken Thighs Tacos
Charles Masters
How to Make It
Step 1
Heat broiler. Season the chicken with the chili powder and ¾ teaspoon salt. Place the chicken, tomatillos, onion, and jalapeño on a rimmed baking sheet. Broil, turning once, until the chicken is cooked through and the vegetables are charred and tender, 8 to 10 minutes.
Step 2
Transfer the chicken to a plate to cool slightly. Using 2 forks, shred the chicken into large pieces.
Step 3
Place the tomatillos, onion, jalapeño, and ¼ teaspoon salt in a blender. Process until a chunky salsa forms. Add the lime juice and cilantro and pulse to combine.
Step 4
Top the tortillas with the chicken, salsa, and Cotija, and sprinkle with the extra cilantro, dividing evenly. Serve with the lime wedges.
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seabelis
2018-05-27T03:54:54-04:00
Very good, but given how difficult it is to procure tomatillos where I live, I'd probably not make this again.
jenwinkelman
2014-08-17T16:49:15-04:00
Used chicken breasts instead of thighs (what we had on hand), grilled the ingredients instead of using the broiler, & had used feta. Turned out far better than expected, and will become one of our "go-to" chicken taco recipes. Relatively simple to put together. Salsa does have a little "kick" to it, but we did not deseed the jalapeño. Definitely would suggest if you don't like spicy food to deseed the jalapeño before putting it in the blender/food processor. Keeper for us.
