April 25th, 2024
Recipes
Chicken Salsa Verde Tacos
Valentina P
- Difficulty
•
- Time 30"
Juicy shredded salsa verde chicken piled over warm tortillas, melted cheese, cabbage, and creamy avocado. Just sear the chicken, simmer with store-bought salsa verde, and then shred it into the sauce. Great for freezing too.
How To MakeDiet Type: Classic
Shopping List
-
For the Chicken Salsa Verde
- 2 large boneless skinless chicken breasts
- 12 ounces canned salsa verde
- 1 tablespoon olive oil
- salt and cayenne pepper, to taste
- fresh cilantro, optional For the Tacos
- 6 to 8 taco-sized tortillas
- 1 1/2 cups shredded mozzarella cheese (or dairy-free mozzarella)
- 1 1/2 cups shredded green cabbage
- 2 avocados, sliced
- lime juice and hot sauce, for serving
Instructions
- Step 1: Slice the chicken breasts in half lengthwise to make 4 thin cutlets.
- Step 2: Heat the 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Add the salsa verde to the pan and cover with a lid for 10 minutes.
- Step 3: Transfer the chicken to a plate and cool. Shred the cooled chicken with two forks and stir the shredded chicken back into the salsa verde. Add any optional salt, pepper, or cilantro. Set aside. This salsa verde shredded chicken can be made several days in advance.
- Step 4: To assemble the tacos, wipe the frying pan clean. Heat the tortillas in the dry pan on both sides over medium heat, about 20 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the cheesy tortilla to a plate.
- Step 5: Top the cheesy tortilla with a scoop of warm shredded chicken salsa verde, some shredded cabbage, and avocado slices.
- Serve: Grab a taco and enjoy.
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What you should eat next
Chicken Salsa Verde Tacos
PT30M 2 large boneless skinless chicken breasts 12 ounces canned salsa verde 1 tablespoon olive oil salt and cayenne pepper, to taste fresh cilantro, optional 6 to 8 taco-sized tortillas 1 1/2 cups shredded mozzarella cheese (or dairy-free mozzarella) 1 1/2 cups shredded green cabbage 2 avocados, sliced lime juice and hot sauce, for serving Gluten Free Paleo Low-Carb 6 Servings
Ingredients:
