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Tacos with Tangy Cilantro Chicken

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Tacos with Tangy Cilantro Chicken

A few key ingredients come together to make a flavorful, healthy taco filling. Everyday Food editor Sarah shows you how to make this Mexican-inspired meal.

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    Everyday Food, June 2012
    • Prep Time 15 minutes
    • Total Time 45 minutes
    • Yield Serves 4
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    Ingredients

    • 1 1/2 pounds boneless, skinless chicken thighs, quartered
    • Salt and pepper
    • 2 tablespoons vegetable oil
    • 1 medium white onion, diced small
    • 1 1/4 teaspoons ground cumin
    • 1 serrano chile, diced small (optional)
    • 1/2 pound tomatillos, diced large
    • 3/4 cup roughly chopped fresh cilantro
    • 12 crisp taco shells
    • 1 1/2 cups shredded Monterey Jack (6 ounces)
    • 2 cups shredded romaine lettuce

    Directions

    1. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.

    Recipe Reviews

    Reviews (2)

    • Leah49
      8 Mar, 2013

      Thank you Sarah for all the delicious chicken recipes this week. This taco one will be tonight's dinner but like the previous reviewer, we also prefer soft corn tacos rather than the crisp ones. All your recipes are fantastic and I love starting my day with your video of the day. You asked what we would like to see more of in today's video and I think I would like to see more pasta recipes that include some sort of protein (fish, chicken, sausage, etc) that are quick and easy - Thank you!

    • janmaus
      8 Mar, 2013

      Wonderful recipe, and I wouldn't change a thing except the boxed hard "wrapper." I vastly prefer using a more traditional soft taco treatment, either a flour tortilla or my favorite warmed soft tortilla (about 50 calories each). Another thing that is now widely available is a softer queso fresco, easily crumbled, quickly melted in contact with any hot food, and absolutely delicious. Oh, and less salt now that updated nutritional guidelines recommend 1500 mg per day--really hard to get used to!

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