- Prep time
- 10 minutes PT10M
- Cook time
- 30–40 minutes PT40M
- 6 tacos
This tasty taco recipe features traditional Mexican spices and a tomatillo salsa verde that's so good you'll want to have chips on the side.
- 1 pound boneless chicken thighs
- ½ teaspoon ground cumin
- ½ teaspoon ground paprika
- 1 tablespoon plus ½ teaspoon kosher salt
- 6 corn tortillas (3-inch diameter)
- 2 ounces Cotija cheese, crumbled
- ½ avocado, sliced
- 1 lime, cut into wedges
- 1 pound tomatillos, peeled and halved
- 5 cloves garlic
- ½ yellow onion
- 1 jalapeño, rough chopped (seeded for less spice)
- 1 tablespoon olive oil
- ¼ bunch cilantro
Trim any excess fat from the chicken thighs. Combine cumin, paprika and salt, then rub the chicken thighs with the spice mixture and let marinate for 30 minutes.
Preheat oven to 400°F.
To make the salsa verde, toss the tomatillos, garlic, onion and jalapeño with the olive oil. Spread on a lined baking sheet and roast in the oven for approximately 30 minutes, or until everything begins to brown. Place in a blender with all the juices that have come out plus the cilantro and puree until smooth.
While tomatillos are roasting, heat a pan or grill to medium heat. Cook the chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F.
Heat the tortillas in hot skillet until they begin to brown.
Slice cooked chicken into strips and place several pieces in each tortilla. Top with salsa verde, Cotija cheese and sliced avocado, and serve with lime wedges.